Pizza Crust – 1 cup warm water – 1 tablespoon active dry yeast – 1 tsp sugar – 2 tsp salt – 1 tsp garlic powder – 1 tsp Italian seasoning – 2 tablespoons olive oil – 2½ – 3 cups flour Toppings – 1 4 oz wedge brie cheese, diced into 1/2 inch pieces – 1/4 cup shredded mozzarella cheese – 6 slices thick cut pepper bacon, cooked and roughly crumbled – 2-3 tbsp orange marmalade – 1 tbsp white truffle oil – 6 large leaves basil, chiffonade