1 loaf frozen bread dough, thawed (the dough I buy comes in a pack of 6 and one loaf made 3 mini pizzas)
1/2 pkg bacon
juice of 1/2 lemon
1 tbsp ranch dressing
1 tsp mayo
1 tsp sour cream
shredded cheddar cheese
1/4 red onion, thinly sliced
turkey, chopped (I used good old sliced deli turkey)
salt and pepper
cast iron skillet (a regular 'ol skillet would work just fine)
Preheat the oven to 400'. Line a baking sheet with tinfoil and evenly spread out the bacon on the sheet. Bake in the oven, flipping occasionally, until crispy. Rub the cast iron skillet with oil and heat on the stove top.
While the bacon is cooking, divide the bread dough loaf into three sections. Flatten each section into a "pizza shape." Sprinkle some corn meal on one side of each pizza disk and press into it. Cook each pizza disk in the cast iron skillet until each side is browned. Allow to cool on a cookie rack.
In a small bowl, scoop the flesh from the avocados and mash with the lemon juice and salt and pepper to taste. In another small bowl, combine the ranch dressing, mayo and sour cream. Set both bowls aside.
By this time, the bacon should be done. Remove from the oven and drain on paper towels. When cool enough to handle, crumble the bacon into small pieces.
To assemble: Top each pizza disk with the avocado mixture, spreading evenly. Next, the ranch mixture, spreading that evenly, as well. Following the spreads, top the pizzas with the turkey and bacon. Finally, cover each pizza in cheddar cheese and top with the sliced onions.
Remove the tinfoil from the "bacon tray," hopefully removing all grease, and replace the baking sheet with the three pizzas. Allow the heat from the oven to melt the cheese on the pizzas, but no longer, as they'll get soggy and the avocado will go brown.
Voila! I personally found these pizzas to be similar to eating an open-faced turkey melt. Delicious. I also don't recommend re-heating these pizzas, because as my roommate found out, they're not as good the second time around.