Smoky Cajun-Style Shrimp'n Bacon Pizza With Crispy Cornbread Crust – Lodge Cast Iron

Ingredients

• ½ cup warm water (110-115 degrees F)
• 1 teaspoon double-acting instant yeast
• 1 ½ teaspoons sugar, divided
• 3 tablespoons plus 1 ½ teaspoons olive oil, divided
• 1 , 6.5 ounce package Martha White yellow cornbread mix
• ¾ cup all-purpose flour, plus more for kneading
• 6 slices smoked bacon
• 2 tablespoons unsalted butter
• 1 ½ cups chopped onions
• 1 cup red bell peppers, chopped
• 1 cup yellow bell peppers, chopped
• 1 cup green bell peppers, chopped
• 1 tablespoon crushed garlic
• 1 ⅛ teaspoons sea salt, divided
• ¼ teaspoon ground black pepper
• 1 ¾ cups store-bought pizza sauce
• 2 teaspoons cajun seasoning
• 1 teaspoon smoked paprika
• ½ tablespoon apple cider vinegar
• 24 medium (about ½ pound) raw shrimp, peeled and deveined
• 1 cup shredded jack cheese
• 8 ounces smoked mozzarella, cut into small cubes
• 2 cups baby arugula
• ¼ teaspoon crushed red pepper flakes, or more to taste