If you love bacon cheeseburgers and you love pizza, this is the pizza of your dreams! I created this years ago because we just couldn't get a good pizza where we live. I didn't have pepperoni or Italian sausage or fresh mushrooms, but I did have bacon, hamburger, dill pickles and cheese. Viola! A great pizza was created and promptly devoured. The mustard may sound strange, but don't leave it out. It really is good!
In a large skillet, fry bacon over medium heat until crisp; remove bacon to paper towels; set aside.
Drain all but 1 tablespoon grease from skillet and set skillet aside; dispose of excess grease (or store in refrigerator for another use.)
Add ground beef, onions, ground black pepper and salt to skillet.
Cook over medium/medium-high heat until beef is thoroughly cooked and no trace of pink remains. (Just to be absolutely sure that the beef is thoroughly cooked, you may cover skillet with lid or foil, reduce heat to medium and cook an extra minute or two.)
Shut off heat and drain mixture thoroughly in a strainer.
Return cooked beef to skillet or heat resistant bowl, cover and refrigerate until ready to top pizza.
Pour both crust mixes into bowl and prepare as directed on package. (The brand that I use requires 1/2 cup warm water per package.)
Generously grease an 18"x13" sheet pan with olive oil. (Occasionally, I'll sprinkle a teaspoon of plain cornmeal evenly over the oil to help prevent sticking.)
After dough has rested for time required by package instructions, fold dough over onto itself 3 or 4 times; shape dough into a ball and place on prepared sheet pan.
Pat and stretch dough out to to completely cover bottom of pan and slightly up the sides and corners (this takes some time and patience as it may want to snap back; keep at it, it will eventually behave.)
Using fingertips, lightly tap and poke at the dough to even out the thickness.
Place oven rack in lowest position and preheat oven to 425 degrees F.
Evenly spoon sauce over dough.
Squirt mustard in streaks or swirls on top of the sauce.
Place pickle slices evenly on top.
Crumble bacon into approximately 1 inch pieces; distribute evenly over pickle layer.
Sprinkle with 1/3 of the mozzarella cheese.
Evenly distribute beef and onion mixture over top.
Evenly sprinkle with cheddar cheese and then the remaining mozzarella.
Bake on lowest rack at 425 degrees F for 20 minutes, rotating after first 10 minutes.
Remove from oven and allow to rest for 5 minutes.
Run a knife all the way around the edge of pizza to loosen from pan.
Cut into squares with pizza wheel and/or knife; use metal egg or fish turner to loosen bottom of pizza from pan and transfer to plates.