Place a pizza stone on the middle rack of the oven. Preheat oven to 450℉ 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 has a syrupy consistency, for about 4 minutes.
Add strawberry preserves and sriracha. Mix well and set aside.
FOR THE PIZZA:
Liberally dust a pizza peel with cornmeal. Roll or pat the dough into a 12-inch circle on a floured surface. 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 over 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 into 8 pieces and serving.