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1
Set a pizza stone on the bottom rack of the oven and preheat the oven to 350.
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2
In a pie dish, toss the garlic cloves with 1 tablespoon of the olive oil.
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3
Cover tightly with foil and roast until tender, about 45 minutes.
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4
Let cool slightly, then squeeze the softened garlic cloves into a mini food processor.
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5
Increase the oven temperature to 550 and allow at least 20 minutes for the stone to come to temperature.
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6
In a small skillet, cook the anchovies in the remaining oil over moderate heat until they are nearly dissolved, about 1 minute.
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7
Scrape the oil into the processor, add the oregano and crushed red pepper and process to a paste.
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8
Wipe out the skillet.
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9
Add the bacon and cook over moderate heat, stirring, until the fat is rendered but the bacon is not browned, about 2 minutes.
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10
Drain the bacon on paper towels.
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11
On a lightly floured surface, stretch 1 piece of the pizza dough out to a 14-inch round.
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12
Transfer the dough to a floured pizza peel.
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13
Spread half of the roasted-garlic paste all over the dough, leaving a -inch border.
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14
Sprinkle with half of the bacon, mozzarella and Parmigiano-Reggiano.
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15
Slide the pizza onto the hot stone and bake until bubbling and golden, about 8 minutes.
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16
Transfer the pizza to a work surface and top with half of the arugula.
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17
Cut the pizza into wedges and serve immediately.
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18
Repeat with the remaining dough and toppings.
