1 ball pizza dough
Coarse cornmeal for the pan
1/2 cup ricotta
4-6 slices bacon, diced
1/2 pound large shrimp, peeled and deveined
6-7 spears asparagus, cut into 1/2-inch pieces
1 chili pepper, seeded, deveined, and sliced into thin strips
Shredded mozzarella cheese
Salt and pepper
Preheat the oven to 450 degrees.
Roll out the dough to desired thinness. Sprinkle a baking sheet with cornmeal and place the dough on top.
In a large pan, cook the bacon over medium heat until done. Drain the bacon on towels and drain most of the fat from the pan. Lightly season the shrimp with salt and pepper and add to the pan. Cook for about one minute on each side until the shrimp are light pink, but not fully cooked through (they will continue to cook in the oven).
Mix the ricotta with a bit of salt and pepper. Spread the ricotta mixture over the dough in an even layer. Sprinkle the bacon over the ricotta then sprinkle with some of the mozzarella. Arrange the shrimp, asparagus, and chili pepper over the pizza and sprinkle with more cheese. Bake for 10-15 minutes until the shrimp are cooked through and the cheese is melted. Serve warm.