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1
Bring the chilies and oil to a simmer in a small saucepan; remove from the heat and let the peppers steep in the oil for at least an hour or until the dough has risen and youre ready to make the pizzas.
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2
This can be done WAY in advance.
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3
While the oil steeps (look at youmultitasking!
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4
), combine the yeast, sugar, and 1/2 cup warm (NOT HOT!)
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water in a small bowl.
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Stir to combine and let sit for 10 to 15 minutes until foamy and yeasty-smelling.
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7
Combine the flour and salt in a large mixing bowl; make a well in the center of the flour and add the olive oil and the yeast mixture.
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8
Using a fork, stir until the flour and liquids are well combined.
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9
Turn the dough out onto a well-floured, clean work surface and knead until smooth and elastic, 6 to 7 minutes.
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10
Lightly coat the mixing bowl with olive oil, return the dough to the bowl, cover with plastic wrap, and let rise in a warm place until the dough has doubled in size, about 1 hour.
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11
When the dough is ready, portion it into six golf-ball-size pieces.
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12
Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes).
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13
If youre not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.
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14
Preheat the oven to 425F.
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15
and preheat the grill.
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16
Coat a large saute pan with oil, add the sausage, and bring to medium heat.
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Cook the sausage until brown, 10 to 15 minutes.
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Remove with a slotted spoon and reserve.
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19
Brush the grill with oil and arrange each piece of dough on the grill; you might need to work in batches here.
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Grill until the dough is stiff and crisp and has lovely grill marks on it, then flip and repeat on the second side, moving occasionally so the bottom doesnt burn.
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21
Put the pizzas on baking sheets, schmear each with some stracchino, top with sausage, and put as many pizzas as will comfortably fit in the oven; bake until the cheese has melted, 5 to 7 minutes.
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22
Again, you may have to work in batches.
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23
Remove the pizzas from the oven, top with arugula, and drizzle with the deliciously spicy chili oil!
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24
When youre making any kind of yeast dough, be sure the water you use is warmif the water is too hot it will kill the yeast; if it is too cold, the yeast wont activate.
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25
A good way to be sure the water is the correct temperature is to run it over your fingersif it feels nice and warm, its fine.
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26
I like fresno peppers because theyre medium hot, but you can use what you likeif you prefer a hotter or milder chili, knock yourself out!
