1. Remove dough from refrigerator and let stand 1 hour (do not remove from bag until stand time is complete).
2. Meanwhile, shred cheese. Slice onion thinly (¼ cup); chop cilantro coarsely. Drain pineapple, then cut into bite-size pieces; drain jalapeños, then pat pineapples and jalapeños dry. Chop bacon coarsely (wash hands).
3. Preheat large sauté pan on medium-high 1–2 minutes. Place bacon in pan and cook 8–10 minutes, stirring occasionally, until bacon is crisp; drain. Cook sausages until 160°F following package stovetop instructions. Remove from pan and let stand 5 minutes, then cut into ½-inch-thick slices.
4. Preheat oven to 400°F. Coat pizza pan (or baking sheet) with oil. Flour hands lightly and pat dough evenly into pan. (Or turn dough out onto lightly floured surface and roll to desired thickness.) Prick crust all over with fork and spread desired amount of sauce on dough, then sprinkle evenly with cheese, bacon, sausage, pineapples, onions, and jalapeños.
5. Bake 18–25 minutes until crust is golden and cheese is melted. Garnish with cilantro and honey, if using; serve immediately.

Chef’s Tip: For a crisper crust, place pizza directly on oven rack during last few minutes of bake time.