Line a baking sheet with aluminum foil and then arrange the bacon strips directly onto the foil.
Bake for 15 minutes.
Meanwhile, unroll the refrigerated pizza crust and and spread the Alfredo sauce onto the dough, leaving about a ¼-inch around the edges.
Evenly sprinkle the diced tomatoes over the sauce.
Once the bacon is cooked, dice the bacon into ½-inch pieces.
Spread two-thirds of the bacon over the tomatoes -- reserving the last third for topping the pizza after it is cooked.
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.
Remove from the oven and top with the arugula and remaining bacon. Cut into pieces and serve.
