Artichoke, bacon and mushroom pizza

Following on from yesterday's post about making the perfect pizza base in a domestic oven, I figured I'd provide a suggestion for a topping combination. Remember that pizza has few rules. Once you perfect the base, you're free to experiment with the toppings. I mean, just because the local takeaway doesn't put a particular ingredient on a pizza doesn't mean you can't.
The recipe for the perfect pizza, along with the associated 'rules' for pizza making, can be found here.

Ingredients:

1 ball of pizza dough (see original article)
75 mL tomato passata (aka sugo)
5 balls of boccocini cheese, sliced
4 jarred artichoke hearts, drained and torn into three or four pieces
2 pan-sized pieces of bacon, diced
handful of mushrooms of your choosing, sliced
truffle oil (optional)

Fry the diced bacon for a couple of minutes and set aside to cool. It's important to cook bacon before putting it on a pizza.

Meanwhile, pre-heat the oven to 230*C. After twenty minutes at this temperature, remove the stone slab/oven tray from the oven and drop the temperature to 200*C. If you're paranoid about your dough sticking to the slab, dust it with a little corn flour (this shouldn't be necessary if you follow my dough recipe, though). Roll the dough out directly on the slab to a thickness of roughly 7 millimetres (there's no need to measure it).

Combine tomato passata with a few drops of truffle oil, if using. Spread over pizza base. Evenly distribute the slices of boccocini cheese over the pizza base. Top pizza with bacon, mushroom and artichoke hearts, then cook in the oven for 20 minutes or until base is crispy and golden. Drizzle a little truffle oil over the pizza before serving.