We love pizza, especially pizza that isn't traditionally American. One of our favorite things to do is recreate flavors from the road. Matthew recently ventured to South Africa for the first time. Unfortunately, I wasn't able to make the trek. On top of bringing back amazing chocolate, coffee, and wine, he came back gushing about a flavor combination that he knew I would love. Sometimes I miss out on great culinary experiences, and that's where our kitchen conquests begin.

If you've never made pizza dough, you're missing out. It's not as daunting as it sounds and it's very inexpensive to make. The taste is incomparable to store bought, and you can always freeze the extra for standby pizzas. After trying out quite a few, the best recipe we have found is Jamie Oliver's.

In preparation, Matthew cooked 3/4 lb. of bacon (natural, no-sulfites-added!) and cubed 2 Hass avocados. After rolling out a thin crust, he sprinkled 8 oz. of feta cheese and sprinkled on all of the bacon. The big twist here is the egg addition. The pizza he had in South Africa didn't have an egg, but in Matthew's mind, everything is better with a sunny side up egg on it. After cracking two eggs on top, he placed it in a 500 degree oven for 10 minutes. We use a baking sheet - after many swearing episodes with pizza stone fails. During the last minute, he evenly spread the avocado across. From previous experience, it gets mushy when cooked too long.

Tangy feta, creamy avocado, salty bacon - simple, yet a perfect pizza profile.

Baie Dankie is "thank you very much" in Afrikaans which is kind of hilarious. Thanks for reading our first post!