Line a baking sheet with aluminum foil and then arrange the bacon strips directly onto the foil.
3
Bake for 15 minutes.
4
Meanwhile, unroll the refrigerated pizza crust and and spread the Alfredo sauce onto the dough, leaving about a ¼-inch around the edges.
5
Evenly sprinkle the diced tomatoes over the sauce.
6
Once the bacon is cooked, dice the bacon into ½-inch pieces.
7
Spread two-thirds of the bacon over the tomatoes -- reserving the last third for topping the pizza after it is cooked.
8
Bake the pizza using the parchment paper directly on the oven rack for 15-20 minutes until the edges are browned, tomatoes cooked and the sauce bubbling.
9
Remove from the oven and top with the arugula and remaining bacon. Cut into pieces and serve.
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