In a small saucepan over medium heat melt the butter.

Once the butter is melted add in the minced garlic and sauté for 30-60 seconds, careful not to burn it.

Whisk in the flour until combined and cook for about a minute.

Slowly pour in the milk whisking the entire time until the flour is dissolved in the mixture.

Once the mixture thickens, about 2-3 minutes, whisk in the Italian seasoning and shredded parmesan cheese.

Season with kosher salt and black pepper as needed and set aside.

Preheat oven to 475 degrees.

Roll out the pizza dough onto a baking sheet lined with parchment paper and sprinkled with flour or cornmeal to keep the dough from sticking.

Spread your desired amount of the parmesan cream sauce over the top of the dough.

Top evenly with the shredded cheeses and chopped bacon.

Place the pizza on the middle rack of the oven and bake for 10-12 minutes or until the crust is golden and the cheese is melted and bubbly.

Remove from the oven and make the arugula salad.

Top the pizza with the arugula salad and serve immediately as the salad will wilt if it sits in the dressing too long.

As soon as the pizza comes out of the oven, In a medium sized bowl toss the arugula with the lemon juice, salt, pepper and olive oil being careful not to overdress it as it will become soggy.

Place the salad on top of the pizza and serve immediately.