For the pizza dough, dissolve 1 tablespoon of honey in 1 cup of warm water. The temperature should be about 105 - 110°F. Sprinkle 2 teaspoons of active dry yeast over the water. Let sit for 5 – 10 minutes until the yeast expands.
Add the flour and salt in a medium mixing bowl, mix with a whisk or spatula. Add the olive oil and yeast mixture. Knead with the dough hook until everything is combined and a dough forms. The dough will be somewhat wet and sticky.
Turn dough out onto a well-floured board and shape into a ball, kneading a few times until smooth.
Place the dough ball into an oiled bowl, roll the dough around to coat it with the oil and let rise for 1 – 2 hours or until double in size if you want to use the dough right away. Otherwise you could let the dough rise in the fridge overnight. Let the dough come to room temperature before baking.
Divide the dough in half, and shape into disks. Refrigerate or freeze one disk. Place the other one on a piece of parchment paper and roll out into a 10” circle. Slide the dough onto a baking sheet, cover with a towel and let it rise while the oven preheats. I usually set the baking sheet on top of the stove so the heat from the oven can help the dough rise faster.
Preheat oven to 450°F. And start cooking your pizza toppings while the oven preheats.
Cut the turkey bacon into bite size pieces. Heat a little bit of olive oil in a pan and cook the turkey bacon until browned and slightly crispy. Remove from the pan and set aside in a bowl.
Remove the sausage from its casing and cook until almost done, breaking it into small pieces. Remove from the pan reserving a little bit of the fat in the pan, set the cooked sausage aside in another bowl.
Thinly slice the onion and chop up the garlic. Cook the onion and garlic in the reserved sausage fat until onion is translucent. Set aside.
Cut up the artichoke heart into bite size pieces if desired.
When the oven is ready, spread 2 tablespoons of pesto on top of the dough evenly using a small silicone spatula, leaving about 3/4” crust. Brush the crust with olive oil.
Sprinkle 1/2 cup of shredded Mozzarella and 1/2 cup of shredded Romano over the pesto.
Add the rest of the toppings, bacon, sausage, onion & garlic, olive, artichoke heart, mushroom, and jalapeno.
Sprinkle the rest of the shredded Mozzarella on top.
Bake for 20 minutes until the crust is golden brown.
Remove from the oven and let rest for 5 minutes before digging in.