Grilled Autumn Pizza With Lemony Arugula Recipe

Name: Grilled Autumn Pizza With Lemony Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups bread flour; 1 1/2 cups all-purpose flour, plus more for rolling; 1 teaspoon sugar; 1 envelope instant dry yeast; 2 teaspoons kosher salt; 2 tablespoons good olive oil; 1 1/2 cups water, 110F; Nonstick spray; 2 teaspoons red chili flakes, divided; 4 tablespoons local honey, divided; 2 tablespoons olive oil; 1 small acorn squash; 1 1/2 cups ricotta cheese; 1/4 cup mozzarella cheese, shredded; 1/2 cup spicy Italian sausage, cooked; 1/2 lemon, halved and thinly sliced; 1 cup arugula; 1 tablespoon lemon juice; 1/4 teaspoon salt; 1 tablespoon parmesan, freshly grated

Servings: persons

2 cups bread flour
1 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
2 tablespoons good olive oil
1 1/2 cups water, 110F
Nonstick spray
2 teaspoons red chili flakes, divided
4 tablespoons local honey, divided
2 tablespoons olive oil
1 small acorn squash
1 1/2 cups ricotta cheese
1/4 cup mozzarella cheese, shredded
1/2 cup spicy Italian sausage, cooked
1/2 lemon, halved and thinly sliced
1 cup arugula
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon parmesan, freshly grated

1
Add all dry ingredients to the bowl of a stand mixer and mix on low to combine.
2
While the mixer is running, add the olive oil, then water and beat until the dough forms a ball.
3
If it is still sticky, add 1 tablespoon of all-purpose flour at a time until the dough forms a ball and is no longer sticky.
4
Turn the dough out onto a floured surface and knead into a firm ball.
5
Spray a medium bowl with nonstick spray, add the dough and cover with plastic wrap.
6
Leave at room temperature for 1 hour.
7
Turn the dough out onto a floured surface and divide into 2 equal balls.
8
Cover each piece with plastic wrap and leave to rest for 10 minutes.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups bread flour, 1 1/2 cups all-purpose flour, plus more for rolling, 1 teaspoon sugar, 1 envelope instant dry yeast, and more.

Yes, Grilled Autumn Pizza With Lemony Arugula falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Autumn Pizza With Lemony Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions