Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as it preheats. If using a baking sheet, lightly oil it or line with parchment.

Prepare dough

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a pizza peel dusted with semolina or to the prepared baking sheet.

Brush the dough evenly with 1 tablespoon olive oil mixed with the minced garlic, leaving a small border for the crust.

Cheese & Tomato

Evenly sprinkle 1 1/2 cups shredded mozzarella over the oiled dough, leaving the crust edge bare. Arrange the thin tomato slices on top of the cheese in a single layer. Lightly season tomatoes with a pinch of salt and pepper.

Protein & Bacon

Distribute the cooked turkey pieces evenly over the cheese and tomatoes. Scatter the chopped crisp bacon across the pizza for even coverage.

Bake

Slide the pizza into the preheated oven (onto the stone or baking sheet). Bake at 475°F (245°C) for 10–12 minutes, until the crust is golden and the cheese is bubbly and lightly browned. Oven times vary; watch closely after 8 minutes.

Remove the pizza from the oven and let rest on a rack for 2 minutes so the bottom stays crisp.

Sauce & Finish

Make mayo dressing

While the pizza bakes (or immediately after removing it), whisk together 3 tablespoons mayonnaise, 1 teaspoon lemon juice, 1 teaspoon optional hot sauce or Dijon (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning.

Toss the shredded lettuce and optional thin red onion slices with a light pinch of salt and a small drizzle of olive oil or a teaspoon of the mayo dressing to lightly coat—this helps prevent sogginess on the hot pizza.

Top the hot pizza with the dressed shredded lettuce and onion in an even layer. Drizzle the remaining mayo dressing in thin lines or dollops over the lettuce-topped pizza. Slice and serve immediately.