Total: 1 hr 5 min(includes resting and cooling times)
Active: 15 min
One 16-ounce ball refrigerated pizza dough
8 ounces maple-cured bacon
All-purpose flour, for dusting
1 cup favorite pizza sauce
1/2 teaspoon garlic powder
4 ounces Brie cheese with rind, sliced
1 jalapeño, seeded and sliced
a pizza stone; a pizza peel, optional
Arrange an oven rack in the lowest position, put a pizza stone on the rack and preheat the oven to 450 degrees F.
Put the pizza dough on the counter for 30 minutes to bring to room temperature.
Par-cook the bacon in a skillet over medium heat until no longer floppy and the bacon is just starting to brown, about 2 minutes on each side. Let cool, then chop into pieces and set aside.
Sprinkle a clean work space with flour. Roll out the dough and stretch it between your fingers into a 12-inch round about 1/4 inch thick. Place the dough on a piece of parchment or a pizza peel. Spread the pizza sauce on the dough and sprinkle with the garlic powder. Top with the Brie, jalapeño and bacon.
Transfer the dough to the pizza stone using the parchment or peel. Bake until golden brown, 12 to 15 minutes. Let cool for 5 minutes before serving.