1 14-inch pizza shell
8 ounces shredded mozzarella
10 ounces ground pork
2 teaspoons ground fennel
1 teaspoon each salt & pepper
6 strips bacon, cooked until crispy, then chopped into 12-inch pieces
8 ounces ground tomatoes or tomato puree
2 tablespoons grated Romano cheese
Spread the mozzarella over the crust up to 12-inch of the edge.
Mix ground pork with the fennel, salt & pepper, and press into a patty that is about 12-inches in diameter (in other words, very thin). Put the pork patty on top of the cheese.
Sprinkle the cooked & chopped bacon over the pork. Ladle on the tomatoes. Sprinkle the Romano cheese evenly over the tomatoes. Bake.