5 ounces slab bacon or pancetta, finely diced (about 1 cup)
1 1/2 pounds prepared pizza dough
Olive oil, for drizzling
1 1/4 cups prepared pizza tomato sauce
1 1/2 cups shredded mozzarella (about 5 ounces)
1/2 leek (white and light green parts only) or white onion, very thinly sliced
1 clove garlic, minced
1/2 cup freshly grated Parmesan or Pecorino Romano cheese (about 1 ounce)
12 fresh basil leaves
Crushed red pepper flakes, optional
Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes. Heat a small skillet over medium heat, add the pancetta or bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch disk on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt. Slip the dough onto the preheated stone and cook until just set, about 4 minutes.
Using the peel, remove the dough from the oven and top with about half the sauce and toppings - pancetta, mozzarella, onion and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more.
Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.
Recipe shared from: www.foodnetwork.com