Pancetta, Goat Cheese and Arugula Pizza

One day I'll actually post a picture of food again, but for now, I'm sure you're pretty darn familiar with what a pizza looks like so no biggie, right?  This was inspired by the Bacon, Brussels Sprouts and Goat Cheese Pizza I saw on another food blog, but when I saw the pre-diced pancetta at Trader Joe's (love, love, love that Fort Worth is now lucky enough to have a TJs!), I decided that would be a slightly yummier and easier way to go.  Then when I mentioned what I was making to Colin, he was not thrilled with the idea of brussels sprouts on a pizza, so I skipped that (I roasted them and we had them as a side dish instead--yum!) and subbed in a little arugula instead.  This ended up being so freaking good and I'm really glad I made the changes to the recipe.

Pizza dough (I went the store bought route and used the whole wheat crust from Trader Joe's)
3 oz. diced pancetta
1 tablespoon olive oil, plus more for brushing on the edges
1 tablespoon balsamic vinegar
3 cloves garlic, thinly sliced
1 shallot, thinly sliced
Pinch of red pepper flakes
Salt and pepper to taste
About 1 1/2 cups shredded sharp white cheddar
1/4 cup shredded Parmesan
1/4 cup crumbled goat cheese
1 cup arugula

Place a pizza stone or sheet pan in the oven and preheat to 500 for about 30 minutes.  Meanwhile cook the pancetta in a medium skillet until just browned and crispy, making sure to stir often.  Use a slotted spoon to transfer the pancetta to a paper towel lined plate.  Discard the grease.  In a medium bowl combine the olive oil, balsamic, garlic, shallot, red pepper flakes, and salt and pepper.  On a piece of parchment paper that has been lightly floured, stretch the pizza dough into a 14-inch circle.  Brush the perimeter with a little olive oil.  Sprinkle the dough with the cheddar and Parmesan, leaving a small border around the edge.  Spread the shallots mixture and then top with the pancetta and goat cheese.  Carefully transfer the pizza and parchment to the pan in the oven and bake for about 10 minutes, or until the crust is lightly browned.  Remove from the oven, let rest for about 5 minutes, then top with the arugula, slice and serve.