Place a pizza stone in the lower third of your oven and pre heat your oven to 550F degrees for at least 30 minutes.

Divide the dough into two equal parts, roll them out until 1/2" thick and 12" in diameter and season each with olive oil, salt and pepper. Reserve.

Lay the bacon slices on a baking sheet and bring to the oven for about 5 minutes or until the bacon is cooked but not yet golden and crispy. Slice bacon into medium chunks. Reserve.

In a large skillet, heat the olive oil over medium heat and sauté the sliced onions until caramelized, about 10 minutes. Add the rosemary leaves and let them sweat a little bit, for about 2 minutes. Season with salt and pepper and reserve.

To assemble each pizza, transfer rolled dough to a pizza peel covered with a sheet of parchment paper. Start by layering 1/2 the bacon and 1/2 the potatoes on the bottom.

On top of that, add 1/2 the onion/rosemary mixture and finish with 1/2 the goat cheese. Sprinkle some olive oil on top.

Repeat these steps with the remaining pizza dough.

Open the oven and slide the pizza (with the parchment paper) off the peel onto the pizza stone.

Bake the pizza for 5 to 6 minutes or until the crust is slightly browned. Repeat with the second pizza.

Once the pizzas are out of the oven, sprinkle them with some grated Pecorino cheese.

Serve with white truffle oil on the side.