In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional ½ cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.

While the dough rises, cook the bacon. Heat a skillet over medium heat and add the bacon. Cook, stirring often, until the bacon is crispy and the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease.

To the same skillet with the bacon grease, add the mushrooms and garlic. Cook, stirring often, until the mushrooms soften, about 6 to 8 minutes. Add a pinch of salt and pepper, then turn off the heat.

I also make the pistachio herb vinaigrette at this time. I simply mix it all together with a big pinch of salt and pepper. You can make this a few hours ahead of time too and keep it stored in the fridge.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. Place the towel back over the dough to rest until all of your ingredients are ready.

Preheat your grill to the highest heat.

Now comes the time when you need to be prepared!

Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it out a bit more if needed but making sure the entire bottom is floured/cornmeal very well. Drizzle the top with 1 tablespoon of olive oil.

Add on the mozzarella cheese, the mushrooms, bacon and asiago cheese.

Quickly and gently use a spatula or additional pizza peel to slide your pizza directly on to the grill grates. Decrease the heat directly under the pizza to low - just that single burner. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up! You can rotate the pizza a few times if you feel it needs it to evenly cook.

Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Cover it with a sprinkling of asiago cheese and drizzle with the pistachio herb dressing.