- Cornmeal
- 8 slices bacon, cut into 1-inch pieces
- Pizza Dough for one 14-inch pizza
- 1 tablespoon olive oil
- 1 teaspoon coarse sea salt
- 8 ounces fresh mozzarella cheese, coarsely grated (if it is too watery to grate, use a sharp knife to chop it into small pieces)
- 1 large tomato (about ¾ pound), seeds and most of the juice removed, coarsely chopped
- Preheat the oven to 500°F. If you are using a pizza stone, place it in the oven.
- Sprinkle a 14-inch pizza pan with cornmeal. If you are using a pizza stone, sprinkle cornmeal on a wooden peel (paddle) or a rimless baking sheet. Set aside.
- In a medium skillet, cook the bacon over medium heat just until the edges begin to brown but the bacon is still soft and pliable, about 6 to 7 minutes. Drain on paper towels.
- Prepare the Pizza Dough.
- Brush the rim of the dough with the olive oil and sprinkle with the salt. Distribute the cheese over the dough and sprinkle with the bacon pieces. Bake for 5 minutes. Scatter the tomatoes over the surface of the pizza and continue baking until the cheese is golden-brown and bubbly and the bacon is crisp, about 5 to 10 more minutes. Serve immediately.