PIZZA CRUST: 1 Cup warm water 1/4 Teaspoon sugar 2 Teaspoons active dry yeast 2¾ to 3¼ cups unbleached all purpose flour 1 Teaspoon On Thyme Gourmet Fresh Basil Thyme Garlic Kosher Seal Salt 2 Tablespoons On Thyme Gourmet Fresh Basil Thyme Garlic Olive Oil SAUCE: 4 to 6oz On Thyme Gourmet Fresh Basil Thyme Garlic Olive Oil TOPPINGS: 2 to 4 – 4oz Montana Beef Filet Mignon or Montana Buffalo Tenderloin ½ teaspoon On Thyme Gourmet Fresh Basil Thyme Garlic Kosher Sea Salt 4 to 8 oz Sun Dried Tomato Chevre
	DIRECTIONS: Mix water, sugar and yeast, let stand until yeast foams about 10 min. Either by hand or food processor mix salt and 2 ¾ cups flour and then add yeast mixture and herbed olive oil, mix well and add additional flour if needed to make a soft, smooth non tacky dough. Knead 5 to six turns into a small ball. Place dough in an oiled bowl smooth side up and cover with a wet towel or plastic wrap, let rise until double about 40 to 60 min. in a warm place. Punch down dough and knead 4 to 6 times and then spread dough on pizza pan to desired shape. Let dough rise covered with plastic for 20 to 30 min. Bake at 400° for 10 min. or until very light brown. While crust is cooking, sprinkle tenderloin with Fresh Basil Thyme Garlic sea salt and grill until medium rare. Let rest and slice in thin strips. Spread Fresh Basil Thyme Garlic Olive oil over crust. Place tenderloin strips on crust on top of Fresh Basil Thyme Garlic Olive oil and place tabs of Sun dried Tomato Chevre throughout pizza. Bake until cheese is well warmed approx. 5 to 10 min. depending on oven approx. 400 degrees. Makes two 12 in. or one large pizza. *Please note you may substitute any cheese for the Chevre such as an aged Irish cheese or a sheep cheese.