Place your pizza stone in the oven and preheat to 550°F. Allow the pizza stone to heat for 30 minutes.
Prepare pizza dough (unless using store-bought).
Prepare the easy pesto sauce.
On a lightly floured surface, stretch pizza dough to medium thickness.
Sprinkle your pizza paddle (or the back of a baking sheet) with a little semolina or cornmeal.
In a large skillet, cook the pancetta (or bacon) over medium heat until crisp. Drain on paper towels, reserving 1 tablespoon of the drippings in the skillet.
Cook scallion in the same skillet with rendered grease until tender, about 3 - 4 minutes. Use a slotted spoon to remove from pan and set aside.
Spread pesto over dough. Top with tomato pieces, pancetta, and scallions. Sprinkle with cheese. Brush olive oil over the edge of the pizza.
Carefully transfer the pizza to the pizza stone and bake 8 minutes, or until crust is golden and cheese is bubbly.
Meanwhile, in a medium bowl, whisk together the oil, vinegar, pepper, and arugula, toss to coat.
Top baked pizza with arugula mixture just before serving.