CRUST:

• One .25-ounce envelope active dry yeast (2¼ teaspoons)
• 1 teaspoon granulated white sugar
• 1/2 cup warm water (100 to 110 degrees F.)
• 1½ cups all purpose flour, divided
• 1/4 teaspoon kosher salt
• 2 teaspoons yellow cornmeal

TOPPING:

• 2 slices center cut bacon
• 1/2 cup thinly sliced white onion
• 8 ounces whole button mushrooms, quartered
• 1/2 teaspoon Kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 tablespoon extra virgin olive oil
• 1/2 cup part-skim ricotta
• 2 cups baby arugula (can substitute chopped fresh spinach)
• 1/3 cup shredded part-skim mozzarella cheese
• 2 tablespoons freshly grated Parmesan cheese

PREPARE THE DOUGH:

• In a large bowl, dissolve the yeast and sugar in 1/2 cup warm water; let stand 5 minutes. Lightly spoon the flour into dry measuring cups, and level with a knife. Stir 1¼ cups of flour and 1/4 teaspoon salt into the yeast mixture to form a soft dough. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to your hands.
• Place the dough in a large bowl coated with cooking spray; turn the dough to coat. Cover; let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough).
• Punch the dough down; cover and let rest 5 minutes. Roll the dough into a 14-inch circle on a lightly floured surface. Place the dough on a pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp the edges of the dough with your fingers to form a rim.

PREPARE THE TOPPING:

• Preheat the oven to 450°F.
• Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove the bacon from the skillet, reserving 2 teaspoons of the bacon drippings in the pan. Crumble the bacon; set aside. Add the onion and mushrooms to the pan; cook 10 minutes or until tender and the moisture evaporates, stirring occasionally. Remove from heat; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

ASSEMBLE AND BAKE THE PIZZA:

• Drizzle oil over the dough; sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the pan on lowest oven rack; bake at 450°F. for 10 minutes or until golden brown. Remove from the oven; spread the ricotta evenly over the crust, leaving a 1/2-inch rim. Arrange the onion mixture and arugula evenly over the ricotta. Sprinkle with the bacon, mozzarella, and Parmesan. Bake an additional 10 to 15 minutes or until the crust is lightly browned and the topping is bubbling. Let stand 5 minutes before serving. Cut into wedges.

• To save time/ make this recipe easier, use a refrigerated pizza dough. Trader Joes sells great pizza dough (this will change the calorie count, of course).