Mix water, yeast, salt, and honey for the dough.

Add flour to the wet ingredients and combine well.

Cover the dough and let it proof in a warm place for about 1 hour, or until doubled in size.

Refrigerate the dough for at least 3 hours or up to 2 days.

Remove the dough from the refrigerator and form dough balls.

Let the dough balls rest for about 15 minutes.

Heat the grill to medium-high heat.

Press the dough into a 1/4 inch thick pizza shape.

Brush one side of the dough with olive oil.

Place the oiled side down onto the grill.

Brush the top side with olive oil.

Close the grill lid and cook for 1-2 minutes, until the dough is set.

Flip the dough and grill until golden brown.

Flip the dough again, reduce the heat to medium-low, and add toppings (eggs, roasted asparagus, bacon).

Grill with the lid closed until the bottom is slightly charred and toppings are heated through.

Cook for about 6 minutes if using eggs, to set the whites.

Remove from the grill and top with avocado slices and fresh herbs.

Serve immediately.