1 lb pizza dough, prepared, at room temperature
all-purpose flour, for dusting
4 slices bacon, chopped
8 oz tomato sauce, (1 can)
2 tbsp extra-virgin olive oil
1 clove garlic, grated
¼ tsp dried oregano
kosher salt and freshly ground pepper, to taste
1 cup mozzarella cheese , (about 4 ounces) shredded
1 cup white cheddar cheese, (about 4 ounces) shredded
1 tbsp parmesan cheese, grated
Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 475 degrees F for at least 15 minutes.
Meanwhile, roll out the dough into a 9-inch round on a lightly floured surface. Lightly dust a pizza peel or another inverted baking sheet with flour; lay the round of dough on top and set aside.
Cook the bacon in a large skillet over medium heat, stirring, for about 6 minutes until crisp. Remove with a slotted spoon and drain on paper towels. Combine the tomato sauce, olive oil, garlic, and oregano in a medium bowl; season with salt and pepper.
Slide the dough directly onto the hot stone or baking sheet and bake for about 7 minutes until lightly golden and puffy.
Remove from the oven and let cool slightly, then carefully slice the crust in half horizontally with a serrated knife to make 2 thin crusts. Turn the crusts cut-side up. Spread with the sauce mixture, then top evenly with the mozzarella, cheddar, and bacon.
Slide the pizzas back onto the hot stone or baking sheet; bake for about 8 more minutes until the cheese melts and the crust is golden. Sprinkle with parmesan.
Serve and enjoy.
:
:
