Bacon and Herb Pizza

For Crust:

Mix yeast, water, sugar and olive oil together in a small bowl until the yeast is completely dissolved. Let rest. Place 2 1/2 cups flour and salt in a food processor using the steel blade. Pulse twice. With processor running, pour in yeast mixture. Process until dough forms a ball on the blades. Remove dough from processor and knead on a lightly floured work surface until dough is smooth, adding flour as necessary.

Transfer dough to a lightly oiled bowl. Cover tightly with plastic wrap, and place in a warm spot to rise for 1 hour. The dough will double in size and stretch when pulled. Punch the dough down in the bowl and then remove to work surface.

Roll dough on work surface until it feels firm and smooth (2 minutes). If dough is sticky, brush with a small amount of olive oil. Place dough on a lightly oiled baking sheet, cover with a damp clean towel and let rest for 20 minutes.

Prepare grill for indirect grilling and preheat to medium-high heat.

Lightly oil a large perforated round or square pizza grilling pan and dust with fine cornmeal. Press and stretch the dough to fit the pan. Form a slightly thicker rim around the edge of the pizza. Brush lightly with olive oil. Crust is now ready for toppings.

For Topping:

While dough is resting, heat a skillet over medium heat, add bacon and cook until fat is rendered and bacon is cooked through but not crisp. Drain and cut into bite-size pieces. Set aside.

Using the back of a spoon or a brush, spread prepared pizza sauce over pizza crust, then add mozzarella, onion, garlic and bacon pieces.

Place the pizza on the grill and close lid. Grill for 10 to 15 minutes, checking occasionally. The special grilling pan allows the heat of the grill to crisp the crust and add a smoky flavor.

While pizza is grilling, strip fresh rosemary leaves from stalks and set aside.

Remove pizza from grill, top with Parmesan cheese and sprinkle with rosemary leaves. Season with salt and pepper, or other seasoning of choice, if desired.