Place a pizza stone on the bottom rack of the oven and preheat to 450°F.
For the dough:
Stretch and roll out the pizza dough on a floured work surface until as thin as possible without tearing. The circle should be at least 14-inches large. If the pizza dough springs back, cover with a clean kitchen towel and let rest for 10 minutes before continuing to shape. Transfer the pizza dough to a parchment lined pizza peel or flat cookie sheet. Cover with a towel until ready to use.
For the sauce:
In a medium saucepan over medium heat melt the butter. Add the flour and cook, stirring, until the mixture is thick and the raw flour taste is gone, about 1 minute. Slowly pour in the milk, whisking constantly. Add the garlic powder, Italian seasoning, and salt. Cook for 3 to 4 minutes, or until thickened. Stir in the Parmesan cheese.
Brush the pizza dough with olive oil, concentrating on the edges. Season with salt and pepper. Top with the warm Parmesan cream sauce. Sprinkle with the mozzarella cheese. Sprinkle with the grilled chicken, bacon, and pine nuts.
Bake for 10 minutes, or until the crust is golden and the cheese is bubbling. Top with arugula before serving.