• 1 12–inch thin pizza crust (here's ours)
• half of our pizza sauce
• 1 cup mozzarella cheese, shredded
• 1/4 pound ground chuck
• 1 small white onion, sliced thinly, poll to poll

• 6 slices of bacon
• 2 small or one large tomato
• 1/4 teaspoon dried oregano, crumbled
• 16 slices of pepperoni (optional)

Prepare our pizza sauce, then set aside to cool. Quickly heat ground chuck in a non-stick pan over medium-low heat. It is not necessary to completely brown the chuck; just render most of the grease. Place on a paper towel lined plate to drain. Wipe out excess oil from the pan and add the bacon. Par-cook until the bacon is opaque, but again, do not cook it all the way through. The goal is to only render most of the grease. Place on a paper towel lined plate to cool.

Follow directions for oven temperature according to your thin crust. Brush pizza crust with olive oil. Cover with half a portion of our pizza sauce. Sprinkle 3/4 cup of cheese over the sauce. If using pepperoni, evenly distribute them over the cheese. Next add onions, then ground beef and sliced tomatoes. Sprinkle the remaining 1/4 cup of cheese over the tomatoes. Now arrange the par-cooked bacon slices over the cheese and tomatoes. Sprinkle with dried oregano.

Bake according to your crust instructions. The pizza is done when the bacon has cooked through and the tomatoes are just warmed through.