1.
For the dough, combine yeast and flour in a large bowl and make a well in the centre. Pour the milk, oil and honey into the well with a pinch of salt, then, using your hands, mix until the mixture comes together. Turn out dough onto a lightly floured surface, then knead for 5 minutes or until the dough is smooth and elastic. Place in a large oiled bowl, cover bowl with plastic wrap and stand in a warm place for 45 minutes or until doubled in size.
2.
Place 2 large heavy-based oven trays or pizza stones in the oven and preheat to 220°C. Divide dough into 6 equal portions, then roll out each portion to a rough 15cm round and place on a sheet of baking paper. Spread the cream cheese evenly over each round, leaving a 2cm border around the edge, then make an indent in the centre for the egg to sit in. Divide the bacon pieces and tomato among the pizza bases, then carefully crack 1 egg into each indent. Season. Using the paper, lift the pizzas onto the preheated oven trays and bake for 10-12 minutes until the bases are golden and crisp, and eggs are cooked.
3.
Top with basil leaves to serve.