In a large bowl, combine the flour, sugar, salt and yeast.
Add water and olive oil to the flour mixture, stirring everything until it comes together to form a shaggy ball. Cover the bowl loosely with plastic wrap (or a pizza pan) and put it in a warm place to rise for 2 hours.
After 2 hours, the dough can be used right away or stored in the refrigerator for up to 2 weeks.
Prepare topping:
Heat 1 tablespoon olive oil in a fry pan over medium heat. Add onion and cook until lightly caramelized, 10-12 minutes. Remove from pan and set aside.
Add bacon to the fry pan and cook until crisp. Remove from pan and set aside on paper towels to drain. Remove all but 1 tablespoon of grease.
Stretch out dough to the desired shape and thickness and place on a pizza stone or baking sheet. If the dough is resisting, let it sit for about 5 minutes.
Drizzle with remaining ½ tablespoon olive oil and, using your fingers, spread evenly. Sprinkle with Asiago cheese, chili flakes and a pinch of salt.
Top with caramelized onion and corn. Crumble bacon over pizza and then top with tomato and mozzarella cheese.
Bake for about 18 minutes or until crust is golden and cheese is bubbling.
Sprinkle with fresh cilantro, if using.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/corn-caramelized-onion-bacon-pizza/