For the crust:
1 teaspoon active dry yeast
1 1/2 cups warm water (a little warmer than body temp, but not too hot)
1 cup whole wheat flour (feel free to just use 4 cups of all-purpose flour, I just prefer a little wheat)
3 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil
Mix yeast with warm water and set aside for a few minutes. It should look foamy after about 10 minutes or so.
Mix flours, salt and olive oil in a mixing bowl. Gradually add water/ yeast mixture. Allow mixer to mix until a ball forms. Cover bowl with towel or plastic wrap and set the bowl in a warm, draft-free spot. Allow to rise for 1 to 2 hours.
For the pizza:
15 slices bacon (I used Trader Joe’s precooked bacon and just crisped it up a bit) cooked crisp and chopped up
2 cups mozzarella (yes, I am lazy enough to purchase the pre-shredded stuff)
Mayonnaise of your choice (I am now using the mayo made with olive oil and really loving it)
Head of romaine sliced thin
Roma tomatoes sliced thin
Assemble the pizza:
Preheat oven to 500° (I know, but high temp and quick cooking time is key here) and place rack as low as possible in the oven.
Divide pizza dough into two parts (save one for later, I can HIGHLY recommend this recipe). Spray a large cookie sheet with Pam and spread half the dough using your fingers to make sure the crust is nice and thin.
Sprinkle crumbled bacon all over the pizza crust and cover with cheese.
Bake for 9-12 minutes, depending on your oven. Keep an eye on it. At this temperature, it can burn quickly, so don’t go and reorganize your sock drawer while it is in the oven!
Remove from oven and give it about 5 minutes to cool.
When you are ready to eat, add lettuce tomatoes and mayo.
Salad and pizza all in one.