Summer Squash-and-Arugula Pizza with Fontina Cheese

1. 1

   Set a pizza stone on a rack in the top third of the oven.

2. 2

   Preheat the oven to 500 for at least 45 minutes.

3. 3

   Meanwhile, remove the dough ball from the refrigerator and let stand for 20 minutes.

4. 4

   Working on a floured surface and using your fingers, press and stretch the dough out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge.

5. 5

   Transfer the dough to a lightly floured pizza peel.

6. 6

   Spread the Parmigiano-Reggiano and Fontina cheeses onto the dough, making sure to leave a 1-inch border around the edge, and top with the squash, rosemary and chiles.

7. 7

   Turn the oven to broil for 5 minutes, then return it to 500.

8. 8

   Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible.

9. 9

   Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.

10. 10

    Top the pizza with the arugula before serving.

* Per serving · 4 servings · Values may vary.