Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C). If your oven doesn't reach 500°F, preheat to highest temperature (475°F/245°C). Preheating with the stone/sheet ensures a crisp crust.

Prepare dough

If using refrigerated dough, let it rest at room temperature for 20–30 minutes so it's easier to stretch. Lightly flour a clean work surface with the 2 tbs flour. Stretch or roll the dough into a roughly 12-inch circle, leaving a slightly thicker edge for the crust.

Crisp bacon

Preheat a skillet over medium heat. Add the 4 slices of cured bacon and cook until browned and crisp, about 6–8 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain, then chop into bite-sized pieces.

Prep Canadian bacon and pineapple

If Canadian bacon slices are large, halve or quarter them so they fit evenly on the pizza. Drain the 3 oz pineapple well in a fine mesh strainer and pat dry with a paper towel to remove excess juice (this prevents a soggy crust). Thinly slice the 2 green onions on a diagonal; separate white parts from green if you want more color on top.

Assemble Pizza

Transfer the stretched dough to a lightly floured pizza peel or an inverted baking sheet dusted with a little flour or cornmeal so it slides easily. Brush the outer 1/2-inch crust edge lightly with 1 tbs olive oil to encourage browning.

Evenly spread 3 tbs pizza sauce over the dough, leaving the oiled crust exposed (about 1/2 inch).

Sprinkle 2 cups shredded mozzarella over the sauced dough in an even layer.

Distribute the sliced Canadian bacon pieces evenly across the pizza so each slice will get a portion.

Scatter the chopped crisp bacon pieces over the cheese for smoky flavor and texture.

Evenly dot the drained pineapple tidbits across the pizza. Avoid clustering so the pizza cooks evenly and doesn’t become overly sweet in one spot.

Add the extra 1 cup shredded mozzarella on top of the toppings for an extra-cheesy finish.

Lightly sprinkle the 2 tsp grated parmesan (optional) and 1 tsp freshly ground black pepper over the top. Add the optional 1/2 tsp red pepper flakes if you want a touch of heat.

Bake & Finish

Slide the assembled pizza onto the preheated pizza stone or inverted sheet in the oven. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden-brown and the cheese is bubbly and beginning to brown. Baking time will vary with oven temperature and stone heat; start checking at 6 minutes if your oven runs hot.

Remove the pizza from the oven and let rest on a cutting board for 2–3 minutes to allow the cheese to set slightly. This makes slicing cleaner and safer.

Scatter the sliced green onion greens over the hot pizza for brightness and a fresh onion note. Slice into 8 wedges and serve immediately.