Prepare toppings: Cook bacon, drain, and chop.

Brown Italian and linguica sausage in the bacon fat.

Brown chicken with basil and garlic in the same skillet.

Chop bell pepper and artichoke hearts.

Sauté onion and mushrooms until softened.

Slice olives and chop green onions.

Prepare sauce: Melt butter and olive oil in the skillet.

Whisk flour with 1 cup of water and add to the skillet.

Stir until slightly thickened.

Add cream and whisk, adding more water if needed.

Stir in ranch mix and pesto.

Add parmesan cheese and stir until melted.

Set aside to cool.

Prepare crust: Combine half of the flour, yeast, and salt in a large bowl.

Add water and oil and beat with an electric mixer.

Stir in remaining flour.

Turn out onto a floured surface and knead for 6-8 minutes.

Cover and rest for 10 minutes.

Grease pan and sprinkle with cornmeal.

Roll dough into a thin rectangle and stretch it into the pan.

Double the sides and pinch to secure.

Prick the bottom with a fork and rest for 10-15 minutes.

Bake at 350°F for 20-25 minutes.

Assemble pizza: Spread sauce over the crust.

Sprinkle with cheese and half of the meat mixture, vegetables, onions, mushrooms, artichokes, and olives.

Top with more cheese.

Add second layer of remaining ingredients (except sauce).

Top with parmesan cheese and green onions.

Bake at 450°F for 30 minutes or more, until crust is browned and cheese is melted.

Let stand for 10-15 minutes before slicing and serving.