INGREDIENTS:
Make sure you have all of these before you embark on your mission.
CRUST:
1 package active dry yeast (about 2 1/4 teaspoons), 1 teaspoon sugar
1/2 cup warm water (100° to 110°), 1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
1/4 teaspoon kosher salt, Cooking spray, 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 extravirgin olive oil, 1/2 cup part-skim ricotta
2 cups baby arugula, 2 tablespoons grated fresh Parmesan cheese
1/3 cup (1 1/2 ounces) shredded part-skim mozzarella cheese $
PREPARATION:
Pizza is one such food with which you can experiment in many ways. If you want a pizza option that’s high on taste and low on fat, try the Pizza Bianca. Bianca are basically long, flat, lightly dimpled and flecked-with-coarse salt pizza’s that are immensely popular in Rome. They are very crispy and chewy.
Pizza Bianca is prepared with lean dough. To prepare the dough for Pizza Bianca, dissolve yeast and sugar in 1/2 cup warm water in a large bowl and let it stand for 5 minutes. Now lightly spoon flour into dry measuring cups, and level it with a smooth knife. Stir 1 1/4 cups flour and 1/4 teaspoon salt into yeast mixture to make soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes) and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
After doing this, place dough in a large bowl coated with cooking spray and turn dough to coat. Cover; let rise in a warm place (85°), free from drafts for about 1 hour or until it doubles in size. Inspect the dough by pressing two fingers into it. If indentation remains, dough has risen enough.
Now punch dough down; cover it and let rest 5 minutes. Roll the dough into a 14-inch circle on a lightly floured surface. This will be the base of your Pizza Bianca. Place the dough on a pizza pan or baking sheet that’s already coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim to ensure the pizza remains tasty from all the angles. Now keep it in oven and preheat it to 450°.
It’s time to prepare toppings. Take a large non-stick skillet and cook bacon over medium heat until it becomes crisp. Remove bacon from skillet, reserving 2 teaspoons of bacon drippings in pan. Crumble the bacons and set it aside. Add onion and mushrooms to pan and cook it for 10 minutes or until tender and moisture evaporates. Keep stirring occasionally. After this stage, remove it from heat and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Drizzle oil over dough and sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. You can add more teaspoons of salt and pepper if you want but remember excessive salt is harmful for the human body.
Now place the pan on lowest oven rack and bake at 450° for 10 minutes or until golden-brown. Remove it from the oven; spread ricotta evenly over crust, leaving a 1/2-inch rim. Arrange onion mixture and arugula evenly over ricotta. Sprinkle it with bacon, mozzarella, and Parmesan. Bake for an additional 10 minutes or until crust is lightly browned. Let it stand 5 minutes. Cut it into wedges and enjoy your Pizza Bianca.