FOR THE DOUGH:

1. In a large mixing bowl whisk together the yeast, sugar and water and set aside to activate for 10 minutes.
2. Mix flour and salt together. Add dry ingredients to the yeast mixture using a large spoon to mix well.
3. Once a rough dough has formed, dump dough ingredients onto a lightly floured surface and knead until smooth, roughly 5 minutes.
4. Divide into 2 balls. Place into 2 separate bowls that have been lightly oiled with olive oil. Cover with plastic wrap. Leave out at room temperature to rise for an hour and a half. For best results, cover with plastic wrap and refrigerate immediately to let proof for 12-24 hours. Remove from the fridge an hour before making the pizza.

FOR THE PIZZA:

1. Preheat your oven to 500F or as high as it will go.
2. Lightly flour your work surface and roll out both balls of dough to form two separate crusts
3. Lightly oil 2 baking sheets. Move your pizza crusts to the baking sheets before adding the toppings.
4. Put ½ cup of tomato sauce in the middle of each dough and spread evenly, leaving ½ inch empty along the crust.
5. Sprinkle mozzarella evenly amongst the pizza crusts and top with spinach, red onion and bell pepper.
6. Bake in the oven for 5 minutes.
7. Remove from the oven and crack the eggs onto the pizza, season them with salt and pepper and transfer back to the oven.
8. Bake for another 3-4 minutes or until the eggs are cooked and the crust is a golden brown.
9. Remove from the oven and finish with goat cheese, green onion and a drizzle of olive oil