This amount of toppings makes enough to cover two pizzas, using ALL the pizza dough. If only making one pizza, simple halve the topping ingredients.
Before making the sauce, open your can of tomatoes and place in a mesh strainer over a bowl, reserving the juice.
To make the sauce, melt the butter in a large sauce pan over medium heat. Add the flour and whisk occasionally, allowing the flour and butter mixture to brown a bit. This will take 2 -3 minutes. Whisking constantly, pour in the milk, making sure to whisk all the flour and butter mixture off the bottom of the pan. Add the salt and continue to whisk. Turn the heat to medium high and bring the mixture to a gentle boil. Turn the heat down and add about 1/3 cup of the reserved tomato juice (if making the whole recipe of sauce, add about 1/4 cup of the juice if making half a recipe) and simmer for a few minutes. The sauce is finished when you turn the pan to the side and the sauce thickly coats the bottom of the pan.
Off the heat, whisk in the grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Transfer sauce to a clean glass bowl and top with plastic wrap, directly on the surface of the sauce to prevent a "skin" from forming, until ready to use.
Place pizza stone in the oven (rack in lower third of oven) and heat to 525 degrees.
Tear two sheets of parchment paper, deflate the risen dough in the bowl, divide dough evenly, and gently begin to stretch the dough into your desired shape. Place each piece of dough on the parchment paper and press the edges outward with your finger tips until pizza is 12 - 14 inches across.
Lightly brush the edges of the crust with olive oil. Spread about half a cup of the Mornay sauce over the bottom of each crust and sprinkle lightly with the pizza cheese. Top each pizza with about 2 cups of the shredded, pre-cooked turkey breast. Divide the bacon pieces between each pizza. Divide the diced tomatoes evenly between each pizza. Top each pizza with the remaining shredded pizza cheese.
Transfer the pizza, with the parchment paper, on top of the pre-heated baking stone. (only one pizza at a time) Bake each pizza until the top is nicely browned and bubbly, about 10 - 12 minutes.
After removing each pizza from the oven, top each with dollops of Mornay sauce... one dollop per slice, as illustrated in the pictures.