Meaty Arugula Pizzas

• 1 package (1/4 ounce) active dry yeast
• 1-1/2 cups warm water (110u0b0 to 115u0b0)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon sugar
• 3-1/2 to 4 cups bread flour
• 4 teaspoons cornmeal
• 1 pound bulk Italian sausage
• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1 package (3-1/2 ounces) sliced pepperoni
• 4 cups fresh arugula or baby spinach
• 1/2 cup grated Parmesan cheese
• Additional fresh arugula or baby spinach, optional

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 2 tablespoons oil, salt, sugar, yeast mixture and 1-1/2 cups flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
3. Preheat oven to 425u0b0. Grease two 15x10x1-in. baking pans; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 15x10-in. rectangle; transfer to prepared pans, pinching edges to form a rim. Cover with plastic wrap; let rest 10 minutes.
4. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Mix oil and garlic; spread over pizza crusts. Sprinkle each with 1/4 cup mozzarella cheese. Top with pepperoni, arugula, cooked sausage and remaining mozzarella cheese; sprinkle with Parmesan cheese.
5. Bake 10-15 minutes or until crust and cheese are lightly browned. If desired, top with additional arugula before serving.

active dry yeast, water, olive oil, salt, sugar, bread flour, cornmeal, italian sausage, olive oil, garlic, mozzarella cheese, pepperoni, fresh arugula, parmesan cheese, arugula

Taken from www.tasteofhome.com/recipes/meaty-arugula-pizzas/ (may not work)