Grilled Autumn Pizza With Lemony Arugula

• 2 cups bread flour
• 1 1/2 cups all-purpose flour, plus more for rolling
• 1 teaspoon sugar
• 1 envelope instant dry yeast
• 2 teaspoons kosher salt
• 2 tablespoons good olive oil
• 1 1/2 cups water, 110F
• Nonstick spray
• 2 teaspoons red chili flakes, divided
• 4 tablespoons local honey, divided
• 2 tablespoons olive oil
• 1 small acorn squash
• 1 1/2 cups ricotta cheese
• 1/4 cup mozzarella cheese, shredded
• 1/2 cup spicy Italian sausage, cooked
• 1/2 lemon, halved and thinly sliced
• 1 cup arugula
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 tablespoon parmesan, freshly grated

1. Add all dry ingredients to the bowl of a stand mixer and mix on low to combine.
2. While the mixer is running, add the olive oil, then water and beat until the dough forms a ball.
3. If it is still sticky, add 1 tablespoon of all-purpose flour at a time until the dough forms a ball and is no longer sticky.
4. Turn the dough out onto a floured surface and knead into a firm ball.
5. Spray a medium bowl with nonstick spray, add the dough and cover with plastic wrap.
6. Leave at room temperature for 1 hour.
7. Turn the dough out onto a floured surface and divide into 2 equal balls.
8. Cover each piece with plastic wrap and leave to rest for 10 minutes.

bread flour, flour, sugar, yeast, kosher salt, olive oil, water, nonstick spray, red chili flakes, local honey, olive oil, acorn, ricotta cheese, mozzarella cheese, italian sausage, lemon, arugula, lemon juice, salt, parmesan

Taken from www.foodrepublic.com/recipes/grilled-autumn-pizza-with-lemony-arugula/ (may not work)