1 can RO*TEL Mild Diced Tomatoes with Green Chiles
2 cups Italian cheeses
½ chopped cooked bacon
Preheat oven to 500 degrees Fahrenheit with a pizza stone for 30 minutes.
Sprinkle cornmeal on a pizza peel. Divide the pizza dough into two halves. Spread the first out into a thin 10-inch round. Prick all over with a fork. Brush gently all over with olive oil. Top with half of the tomatoes, spreading within ½-inch of the edge. Top with half of the cheese. Sprinkle with half the bacon.
Bake for 10-15 minutes until golden. Remove from the oven and let cool slightly before cutting into wedges.
Repeat with the second half of the pizza dough and remaining ingredients.
Recipe by Sarah's Cucina Bella at http://sarahscucinabella.com/2015/03/25/tomato-chile-bacon-pizza/