1. Preheat oven to 400 degrees F. Grease a 9-by-13- inch baking pan with olive oil. Set aside.
2. Spread half the flour onto a dry work surface. Sprinkle remaining flour onto top of dough and onto a rolling pin. Use your hand to flatten dough into an oval shape. Use rolling pin to stretch it further. If dough seems difficult to stretch out, let it rest for 1 to 2 minutes, then continue. This gives the gluten in the flour a chance to 'relax' and makes it easier to continue stretching the dough.
3. Roll dough until it's about 1/4 inch thick and press it into prepared baking pan. Work it up the sides, leaving about 1/2 inch of pan on each side. The dough is very elastic, but keep working it and it will stay on sides of pan.
4. Pre-bake crust for 10 minutes, then remove from oven.
5. Meanwhile, prepare meat. In a large nonstick skillet over medium heat, cook ground beef and sausage, breaking up meat as it cooks. Cook and stir until meat is cooked through, about 5 to 8 minutes. Stir in tomatoes and pepperoni. Cook to heat through, and then turn off heat.
6. Sprinkle 1/2 cup of mozzarella cheese over pre-baked crust. Spread meat and tomato mixture evenly on top of cheese. Add pizza sauce by spoonfuls, then top with remaining cheese. Sprinkle with bacon bits and Parmesan.
7. Bake at 400 degrees F for 20 minutes, until cheese is lightly browned on top.
8. Let pizza rest for 5 minutes before serving. Cut into 8 pieces, being sure to cut all the way through the crust.
Do-Ahead Tip: One day early, the entire pizza can be prepared through step 6, wrapped with plastic wrap, and refrigerated. To finish it, remove the plastic wrap, place the pizza into the oven while it preheats, and then bake for an additional 5 to 10 minutes at 400 degrees F.
Source: Hannaford fresh Magazine, January - February 2008