Bacon pizza with feta and avocado

To make the pizza dough

1. Combine the sugar, yeast and lukewarm water together in a bowl and give it a quick stir. The water should be between 36C-40C/97F-104F.
2. Allow this mixture to sit for 10 full minutes until the yeast activates and you see foaming/bubbling on the surface. If you don't see bubbles after 10 minutes, it likely means the yeast has expired or the water was too hot/cold.
3. Attach the dough hook to a stand mixer.
4. Add the flour, salt and olive oil to the activated yeast mixture.
5. Knead the dough on medium speed for 8-10 minutes until the dough becomes smooth, elastic and pulls away from the sides of the bowl. You can do this by hand, it may just take longer and you may need some extra dustings of flour to help with sticking.
6. Lightly oil a clean bowl, transfer the kneaded dough to the bowl and cover with plastic wrap or a kitchen towel.
7. Place the dough in a warm, draft-free area to proof for 1 full hour until doubled in size.
8. After 1 hour, punch down the risen dough with your fist to deflate it while still in the bowl.
9. Take a piece of parchment paper the same size as your baking sheet.
10. Sprinkle 1 tablespoon of semolina flour over the paper.
11. Tip the risen dough out onto the paper. Using your fingers, gently shape and press the dough into an even circle, constantly turning it over to prevent sticking. Sprinkle more semolina over the top if needed.For a thin, crispy base, press it down to 5mm or less. For a thicker base, 5mm or more

Prepare the oven and baking tray

1. Switch the oven on to 245C/473F/gas mark 9.
2. Place the baking sheet you are using on the middle shelf to heat up. It will be scorching hot by the time the oven is ready, so keep oven gloves to hand.

Make the tomato sauce

1. Meanwhile, make the tomato sauce. Heat a frying pan over medium-high heat.
2. Add the olive oil and crushed garlic cloves. Cook for 1 minute until fragrant and sizzling.
3. Add the tinned tomatoes, herbs, salt and sugar. Stir frequently for 3-4 minutes until reduced down to a thick, paste-like sauce. Remove from heat and set aside.

Prep the toppings

1. In the same pan, flash-fry the streaky bacon. Cook until the rashers have lightened in colour, but is not yet starting to brown. For very thin bacon this could take mere seconds. Don't worry, it will crisp up in the oven.
2. Peel, pit and slice 1 medium avocado into 12 thin lengthwise slices. If using small avocados, you may need 2 to get enough slices.

Assemble the pizza

1. Evenly spread the tomato sauce over the pizza base using the back of a spoon.
2. Sprinkle with grated mozzarella.
3. Arrange bacon strips from the centre outward like pizza slices.
4. Tear up and scatter chunks of fresh mozzarella.
5. Once oven is heated, carefully remove the hot baking sheet with gloves.
6. Quickly slide the parchment with pizza onto the tray and bake on centre rack for 12 minutes until the crust is golden brown, the cheese is melted and the bacon is crispy.
7. Top each bacon slice with an avocado slice.
8. Crumble over feta cheese.
9. Scatter torn basil leaves.
10. Sprinkle with coarse sea salt and freshly ground black pepper to finish.