Barbecue pork 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)
8 thin slices salami
5 balls of boccocini cheese, sliced
2 good quality pure pork sausages
2 slices pan-sized bacon, diced
1 onion, sliced
splash of Worcester sauce
freshly ground black pepper
sea salt

Use a paring knife to slit the sausage skin. Extract the meat. Take pinches of the meat and roll it into meatballs. Season meatballs with salt and pepper and pan fry, along with bacon, until cooked through. Set aside to cool.

Pre-heat the oven to 230*C for a good twenty minutes, as per usual. When ready to cook, remove stone slab/oven tray from oven and drop the oven temperature to 200*C. Roll the base out directly onto the slab/tray, dusting the slab/tray with corn flour if you feel it necessary. Roll the pizza base about 7 millimetres thick. If you roll it too thin, it won't come out as well as it should.

Combine tomato passata with a generous splash of Worcester sauce. Spread the passata over the pizza. Distribute the sliced boccocini cheese evenly across the base. Top with pork meatballs, salami, bacon and onion. Bake pizza for 20 minutes or until base is crispy and golden.