Yield: 6 servings (pizza cut into 6 portions)
Prep Time: 50 min + rising time
Cook Time: 35 mi
CRUST:
1 package active dry yeast (about 2 1/4 teaspoons)
1 teaspoon granulated sugar
1/2 cup warm water (100° to 110°F)
1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
1/4 teaspoon kosher salt
2 teaspoons yellow cornmeal
TOPPING:
2 slices center-cut bacon
1/2 cup thinly sliced white onion
1 (8 ounce) package 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 loosely packed baby arugula
1/3 cup (1.5 ounces) shredded part-skim mozzarella cheese
2 Tablespoons freshly grated Parmesan cheese