Nutrition per serving may change if servings are adjusted.
1 cup all-purpose flour
1 cup white whole-wheat flour
1 package active dry yeast
¼ teaspoon salt
⅔ cup warm water (105-115°F)
1 tablespoon olive oil
1 tablespoon cornmeal
3-4 Roma tomatoes, thinly sliced
½ cup thinly-sliced red onion
3 slices lower-sodium, center-cut bacon, crisp-cooked and crumbled
1 cup shredded part-skim mozzarella cheese (4 oz.)
3 cups baby arugula
1 tablespoon balsamic glaze (see Tips)
Fit a food processor with a dough blade. Coat a medium bowl with cooking spray. Combine all-purpose flour, whole-wheat flour, yeast and salt in a food processor (or see Tips). With the motor running, add water and oil and process until the mixture forms a ball. Shape the dough into a smooth ball and place in the prepared bowl, turning to coat. Cover and let rise in a warm place until doubled in size, 30 to 45 minutes.
Preheat oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with cornmeal.
Turn the dough out onto a lightly floured surface. Roll and stretch it into a 12x8-inch oval or rectangle. Place on the prepared baking sheet and poke with a fork all over.
Bake until lightly golden brown, about 8 minutes. Arrange tomatoes, onion and bacon on the crust. Sprinkle with mozzarella. Bake until the crust is golden and the cheese is bubbly, about 8 minutes more.
Top the pizza with arugula and let stand for 5 minutes. Drizzle with balsamic glaze.
Tip: If you prefer not to use a food processor, combine both flours, yeast, and salt in a large bowl; stir in water and oil until moistened. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 3 minutes. Continue as directed in Step 1.
You can buy bottled balsamic glaze, but you can also make it: Simmer 2 Tbsp. balsamic vinegar in a small saucepan until reduced to 1 Tbsp.; cool.