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1
Set a pizza stone on the lowest rack of the oven.
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2
Preheat the oven to 500, allowing at least 20 minutes for the stone to heat.
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3
In a food processor, combine the chickpeas, garlic clove, tahini, water, chili oil and 3 tablespoons of the lemon juice and process until smooth.
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4
Season the hummus with salt and black pepper.
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5
On a lightly floured work surface, stretch each piece of dough out to a 14-inch round.
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6
Lift 1 dough round onto a floured board or pizza peel.
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7
Brush with 2 teaspoons of the olive oil and season with salt.
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8
Slide the dough onto the hot stone and bake for 5 minutes, or until lightly browned.
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9
Slide the crust back onto the peel and spread with half of the hummus.
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10
Return the pizza to the oven and bake for 2 minutes longer, or until deeply golden.
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11
Repeat to make a second pizza, using the remaining dough, another 2 teaspoons of olive oil and the remaining hummus.
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12
In a large bowl, whisk the remaining 2 tablespoons each of olive oil and lemon juice and season with salt and black pepper.
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13
Add the arugula, onion, feta and crushed red pepper and toss.
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14
Top the pizzas with the salad, cut into wedges and serve immediately.
