Add the butter to a small saucepan over medium heat. Once melted, add the garlic and cook until fragrant, constantly stirring for 30 seconds.
Add the flour and whisk it in; cook for 1 minute.
Slowly stream in the milk while whisking constantly to avoid lumps. Stir in the salt and pepper.
Bring to a simmer and simmer for 2 minutes, whisking often.
Take off the heat and stir in the parmesan cheese until melted; set aside.
Brush a 14-inch pizza pan with the olive oil.
Add the pizza dough and spread it out into a 12-inch circle. If you find the dough keeps shrinking back and won’t spread easily, allow it to rest for 10 minutes and try again.
Spread the white sauce over the dough, leaving a ½ inch border.
Add the cheese, bacon, garlic, oregano, salt, and pepper on top.
Bake for 11-14 minutes, until the crust is golden brown and the cheese is browned.
Remove from the oven then top with the baby arugula. Slice and serve.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
For the bacon, you can use the store bought packaged bacon pieces instead of frying up the bacon.
Allowing the pizza dough to come close to room temperature will make it easier to spread onto the pizza pan.
Jarred garlic can be used instead of fresh
I think adding grilled chicken or Italian sausage would also be amazing on this.
Reheat back in a hot oven or an air fryer until warmed through.
Keep in the fridge for up to 3 days, freeze for up to 3 months.