Pizza with sausage, arugula and grapes

Ingredients:

• 450 g of chilled pizza dough, at room temperature
• 4 tsp extra-virgin olive oil
• 0.5 cup ricotta
• 2 tsp chopped fresh thyme
• 60 g of Cambozola cheese, rind removed, cut into 0.5 cm pieces.
• 2/3 cup red seedless grapes, halved
• 2 raw hot Italian sausages (about 170 g), remove casings, break the mince into pieces
• Half a small shallot, thinly sliced; separate the slices into half rings
• 1 tbsp. honey
• 1 cup arugula

Preparation:

1. Place a pizza stone or an inverted baking sheet on the bottom rack of the oven and preheat to 450°F (230°C). Line another inverted baking sheet with parchment paper and brush with 2 teaspoons of olive oil. Stretch the pizza dough onto the parchment paper, pressing gently to form a 10 x 14-inch (25 x 35 cm) rectangle. Prick the dough all over with a fork, leaving space around the edges. Brush with the remaining 2 teaspoons of olive oil. Place the dough (with the parchment paper) on the hot stone or baking sheet and bake until golden brown on the bottom, about 8 minutes.
2. Sprinkle the ricotta with 1/4 teaspoon of salt and a pinch of black pepper. Remove the crust from the oven and spread the ricotta on top. Sprinkle with thyme and arrange the cheese, grapes, and sausage mixture on top. Transfer it back to the hot stone or baking sheet and continue baking until the meat is cooked through and the crust is golden brown, about 10 minutes.
3. Remove from the oven and immediately top with shallot rings. Drizzle with honey and garnish with arugula.