Pizza Bianca with Arugula, Bacon, and Mushrooms

To prepare dough, dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Stir 1 1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn 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 dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning dough to coat. Cover; let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes.

Roll dough into a 14-inch circle on a lightly floured surface.

Place dough on a pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.

Preheat oven to 45

To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp.

Remove bacon from skillet, reserving 2 teaspoons of bacon drippings in pan. Crumble bacon; set aside.

Add onion and mushrooms to pan; cook 10 minutes or until tender and moisture evaporates, stirring occasionally.

Remove from heat; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Drizzle oil over dough; sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Place pan on lowest oven rack; bake at 450 for 10 minutes or until golden-brown.

Remove from oven; spread ricotta evenly over crust, leaving a 1/2-inch rim. Arrange onion mixture and arugula evenly over ricotta.

Sprinkle with bacon, mozzarella, and Parmesan.

Bake an additional 10 minutes or until crust is lightly browned.

Let stand 5 minutes before serving.

Cut into wedges.