• Prepare the focaccia pizza dough as directed and follow all steps through the first rise.
• PREHEAT YOUR OVEN TO 425°F (OR 220°C).
• Carefully move your oven rack to the lower third of your oven. Drizzle a generous amount of oil in the bottom of a metal 9×13 baking pan. Punch down the risen dough and transfer to the prepared pan. Using your fingers, stretch it out into fit. Cover with a clean towel and let rise for 25 to 30 minutes while you prep the rest of the pizza toppings (bacon, garlic oil and prepare ricotta mixture).

COOK THE BACON:

• Cook bacon until crispy. Drain on paper towel and when cool enough to handle, chop into small pieces.

MAKE THE GARLIC OIL:

• Add olive oil (use one safe for sizzling) and add in garlic. Stir over medium-low heat for 2 to 3 minutes or until the garlic has softened. Remove off of the heat and set off to the side.

MAKE THE RICOTTA MIXTURE:

• Add ricotta cheese into a bowl and add basil, kosher salt and some freshly ground black pepper. Stir well to combine

BUILD THE PIZZA:

• Once the dough has risen for a second time, use your finger tips to make divots in the dough. Brush the entire top of the dough with the garlic oil. Sprinkle with the 3 cheese mixture and top with the cooked chopped bacon. Add 6 spoonfuls of the ricotta mixture in two rows and sprinkle with 1/4 cup of freshly grated parmesan cheese.
• Bake for 10 minutes. Then rotate the pan, reduce the heat to 375°F (or 190°C) and bake for an additional 12 to 15 minutes, or until the edges are golden brown (you may need to move the pizza to the middle rack to get the top nice and golden). Remove from the oven and immediately sprinkle with the remaining 1/4 cup of freshly grated parmesan cheese.
• Let cool for a few minutes before carefully removing the pizza from the pan and transferring to a cutting board. Drizzle with hot honey and sprinkle with lots of red pepper flakes. Cut down the middle and then across to yield 8 pieces and serve with fresh basil and extra hot honey on the side.