• Preheat the oven to 500°F. Line a large rimmed baking sheet with parchment paper.

To make the tomato soup

• In a food processor or blender, puree the whole peeled tomatoes until smooth.
• Melt the butter in a soup pot over medium-high heat. Add the garlic and cook for 30 seconds to 1 minute, then add the pureed tomatoes, broth, salt, sugar, and a grind or two of black pepper. When the mixture starts to bubble, turn the heat to low and simmer for 15 minutes. Taste and season with more salt and pepper as desired, then stir in the chopped herbs. Keep the soup warm while you make the pizzas.

To make the pizzas

• Cook the chopped bacon in a medium skillet over medium heat until it just begins to crisp up at the edges, about 5 minutes. Remove the skillet from the heat and transfer the bacon to a paper towel–lined plate to drain. Do not wipe out the skillet.
• In a medium bowl, combine the mozzarella, Cheddar, and ricotta cheeses. Mix with a spoon or your hands until it looks like a cheese ball.
• Divide the dough into four equal-size pieces. Pat each piece into a flat disk, then roll or stretch each piece into a 5 to 6-inch circle. Place the dough circles on the prepared baking sheet.
• Brush each dough circle with a little bacon grease, making sure to get all the way to the edges. Scoop one-quarter of the cheese mixture onto each dough circle, and use your hands to spread the cheese out evenly. Top each mini pizza with one-quarter of the bacon.
• Transfer the baking sheet to the oven and bake the pizzas for about 10 minutes, until the crust is golden and the cheese is browned in spots.
• Remove the pizzas from the oven. Let them cool for a minute or two, then cut them in half and serve with bowls of soup for dipping and slurping.