6ouncesbacon, cut in 1 inch pieces and cooked until crispy & drained
2Tablespoonsdiced red onion
¼cupfresh cilantro,finely chopped
Place a pizza stone on middle rack of the oven. Preheat oven to 450 degrees 1 hour before cooking.
FOR THE SAUCE:
In a small saucepan over medium heat, add the Balsamic vinegar, and bring to a boil. Reduce heat and simmer until the vinegar is reduced by half and it’s a syrupy consistency, about 4 minutes. Add strawberry preserves and sriracha. Mix well and set aside.
FOR THE PIZZA:
Liberally dust a pizza peel with cornmeal. On a floured surface, roll or pat the dough into a 12-inch circle. Move the dough to the pizza peel and reshape as needed.
Spread the sauce over the pizza leaving a 1-inch border. Sprinkle the cheese evenly other the pizza. Then layer the pizza with the cooked bacon and red onion. Use the pizza peel to carefully jiggle the pizza on the baking stone in the preheated oven. Bake for 10-12 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and sprinkle with the strawberries and cilantro. Let the pizza cool for 5 minutes before slicing and serving.