Before starting, remove pizza dough from fridge and rest in a warm spot for 20-30 min. Wash and dry all produce.Preheat the oven to 475˚F.Heat Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) spicy! Sprinkle both sides of dough with some flour. (TIP: Any flour or cornmeal will work.)Stretch dough into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Loosely cover with plastic wrap. Let dough rest in a warm place for 8-10 min.

Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, peel, then mince or grate garlic.Cut bacon crosswise into 1/4-inch pieces.When the pan is hot, add bacon. Cook, flipping occasionally, until edges start to crisp, 4-5 min.** Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Meanwhile, heat a small pot over medium heat. When hot, add 2 tbsp (4 tbsp) butter, then swirl the pot until melted. Add garlic. Cook, stirring often, until fragrant, 30 sec. Transfer garlic butter to a small bowl. Set aside. (TIP: You can also melt butter with garlic in a small microwaveable bowl for 30 sec.)Carefully wipe the pot clean.Add vinegar, 1/4 tsp (1/2 tsp) honey and 1 1/2 tbsp (2 1/2 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

With floured hands, stretch dough again into a large oval shape. (NOTE: Dough should be about 10x13 inches and hold its shape.) Brush with garlic butter, concentrating on outer edge.Spread tomato sauce base over dough. Season with salt.Reserve 2 tbsp (4 tbsp) Parmesan in another small bowl. Sprinkle remaining Parmesan over tomato sauce base, then tear half the mozzarella over top.Top with pepperoni and bacon, then tear remaining mozzarella over top.Bake pizza in the middle of the oven, until golden-brown and crisp, 12-14 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, cut tomato into 1/2-inch pieces.Add remaining honey and 1/2 tsp (1 tsp) chili flakes to the same pot (from step 3). (NOTE: Reference heat guide.) Heat the pot over medium, until honey is warm and runny, 30 sec. Remove from heat. (TIP: You can also melt honey with chili flakes in a small microwaveable bowl, until honey is warm and runny.)When pizza is done, add tomatoes, arugula and spinach mix and reserved Parmesan to the bowl with vinaigrette. Toss to combine.

Allow bacon-pepperoni pizza to cool for 3-5 min before serving.Cut into slices, then drizzle hot honey over top. Sprinkle with any remaining chili flakes, if desired.Serve salad alongside.