Bake bacon in oven on parchment paper lined baking pan at 420 degrees F. for 15 minutes, then flip. Cook bacon an additional 5 minutes, or until cooked (make sure not to overcook it because it will be cooking in the oven for an additional 10 minutes on the pizza). Remove bacon and drain on paper towel lined plate. Let cool, then chop into bite sized pieces, reserve 1 cup.
Place chicken on plate. Add tbsp. of oil, salt and pepper, coating both sides of the chicken. Pan roast chicken on medium-high heat 6-8 minutes each side, or until no longer pink inside. Remove from pan, let cool, then chop into bite sized pieces, reserve 2 cups.
Preheat oven to 550°F with baking steel or pizza stone inside the oven.
Add eggs to pot and cover with cold water, then add a dash of salt and vinegar. Bring to a boil, turn off heat and cover. Let sit for 12 minutes. Remove eggs with a a slotted spoon and transfer to a large bowl with ice water. Let sit for 15 minutes. Remove with slotted spoon. Peel, rinse and quarter eggs.
Remove skin and pit from avocado and slice. Chop lettuce and chives, and halve tomatoes.
Make red wine vinaigrette: mix 2 tbsp. olive oil, 1 tbsp. red wine vinegar, 1 tsp. dijon mustard, ½ tsp. salt, ¼ tsp. black pepper.
Grate mozzarella cheese. Crumble blue cheese.
Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
Add red wine vinaigrette, mozzarella cheese, chicken, bacon and blue cheese. Pat down the toppings before putting into the oven.
Bake pizza at 550 degrees F. for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.
Remove pizza from oven with pizza peel. Let cool for 5 minutes. Top with avocado, lettuce, grape tomatoes, chives and hard boiled eggs. Slice it up!