Start by activating the yeast. Combine the warm water and active dry yeast in a mixing bowl. Allow it to sit for about 5 minutes until you see bubbles forming. Then, add olive oil, salt, and the flour gradually, mixing until a soft dough forms. Knead well until smooth. Cover the bowl with a clean towel and leave the dough to rise for an hour or until it doubles in size.

Once the dough has risen, lightly flour your work surface. Roll the dough out into your preferred shape, whether round or rectangular, and transfer it to a pizza stone or a baking sheet lined with parchment paper.

Preheat your oven to 475°F (245°C). Place your pizza stone or baking sheet inside to heat thoroughly while you prepare your toppings.

Brush the rolled-out dough with olive oil generously. Sprinkle half of the chopped rosemary evenly on top to start building the flavor base.

Evenly spread apple slices over the olive oil and rosemary. Follow by sprinkling a generous layer of shredded cheddar cheese. Next, scatter the crumbled bacon, ensuring every slice will have some. Finish with the rest of the rosemary.

Season lightly with salt and black pepper, keeping in mind the saltiness of the bacon. Carefully place the pizza onto the preheated stone or tray. Bake for 15 to 20 minutes, or until the crust turns golden and the cheese melts and bubbles.

Once baked, remove the pizza and allow it to rest for a minute. Slice it into pieces and serve warm. It’s perfect on its own or paired with a fresh salad.