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1
At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
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2
Melt the butter in a small saute pan over high heat until it foams.
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3
Add the shrimp and garlic, season with salt and cook for about a minute, shaking the pan, until the shrimp just start to color.
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4
Transfer to a bowl.
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5
Place the bacon in the pan and set over high heat.
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6
Cook, stirring occasionally, until brown and crispy.
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7
Using a slotted spoon, transfer the bacon to a small bowl.
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8
Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round.
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9
Place on a lightly floured pizza peel or rimless baking sheet.
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10
Cover with the toppings, being careful not to press on the dough and weigh it down: the bacon first, then the artichoke hearts, the shrimp, the cheese and finally the oregano, leaving roughly a 1/2-inch border.
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11
Shake the pizza peel slightly to make sure the dough is not sticking.
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12
(Gently lift any sections that are sticking and sprinkle the peel with flour.)
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13
Slide the pizza directly onto the baking stone in one quick, forward-and-back motion.
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14
Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes.
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15
Drizzle the pie with a little olive oil and some pepper.
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16
Serve hot.
