Bacon, Tomato, and Mozzarella Pizza

• 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 3/4 pound), seeds and most of the juice removed, coarsely chopped

1. Preheat the oven to 500F.
2. If you are using a pizza stone, place it in the oven.
3. Sprinkle a 14-inch pizza pan with cornmeal.
4. If you are using a pizza stone, sprinkle cornmeal on a wooden peel (paddle) or a rimless baking sheet.
5. Set aside.
6. 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.
7. Drain on paper towels.
8. Prepare the Pizza Dough.
9. Brush the rim of the dough with the olive oil and sprinkle with the salt.
10. Distribute the cheese over the dough and sprinkle with the bacon pieces.
11. Bake for 5 minutes.
12. 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.
13. Serve immediately.

cornmeal, bacon, pizza, olive oil, salt, mozzarella cheese, tomato

Taken from www.cookstr.com/recipes/bacon-tomato-and-mozzarella-pizza (may not work)