• If you are making my pizza dough the night before cooking, bring together all of the ingredients and knead for 10 minutes. You can also do this in a stand mixer with a dough hook, just let it go until it is soft and elastic.
• Place the dough in a lightly oiled bowl, cover with a damp cloth and allow it to rise overnight.
• About 35 minutes before you are ready to cook, knock back the pizza dough and divide it into two balls. Cover with a cloth and allow it to sit for 15 minutes.
• Throw the rocket, olive oil, garlic, grated Parmesan cheese, black pepper and pine nuts into a blender and roughly blend to form a pesto.
• Cut the bacon into 2.5cm (1") squares.
• Now form the pizza dough balls into pizza bases on a floured worktop. This is a thick-crust pizza, so you want something around 1cm (½") thick. Then cover and allow to sit for another 15 minutes.
• Top the two pizzas with the rocket, then slice the goat's cheese and add it, and finally, the bacon.

To Cook on a BBQ:

• Fire up your BBQ and put in a pizza steel or pizza stone. Open your vents and get the heat up to 300°-350°C or 575-650°F.
• Add the pizza, close the lid and cook until it is puffed up and the bacon is crisped. This should take around 5-6 minutes.

To Cook in an Oven:

• Heat your oven as hot as you can get it with a pizza steel or pizza stone. At a push, you can use an upturned heavy-based pan. This is typically around 250°C or 480°F.
• Add the pizza and cook until it is puffed up and the bacon is crisped. This should take around 12-15 minutes.