White Pizza with Arugula, Bacon and Mushrooms

If you’re looking for a lighter-style pizza recipe, try this White Pizza with Arugula, Bacon and Mushrooms.

This is not your typical pizza recipe. There is no marinara sauce to be found. I think that’s a nice deviation from the norm. Instead, the red sauce is replaced with ricotta cheese, toppings, mozzarella and Parmesan cheeses. So this white pizza doesn’t have an actual “sauce” on it. The toppings are all it needs.

• One .25-ounce envelope active dry yeast (2¼ teaspoons)
• 1 teaspoon granulated white sugar
• ½ cup warm water (100 to 110 degrees F.)
• 1½ cups all purpose flour, divided
• ¼ teaspoon kosher salt
• 2 teaspoons yellow cornmeal

• 2 slices center cut bacon
• ½ cup thinly sliced white onion
• 8 ounces whole button mushrooms, quartered
• ½ teaspoon Kosher salt, divided
• ¼ teaspoon freshly ground black pepper, divided
• 1 tablespoon extra virgin olive oil
• ½ cup part-skim ricotta
• 2 cups baby arugula (can substitute chopped fresh spinach)
• ⅓ cup shredded part-skim mozzarella cheese
• 2 tablespoons freshly grated Parmesan cheese