Summer Squash-and-Arugula Pizza with Fontina Cheese

• One portion Perfect Neapolitan Pizza Dough
• Grated Parmigiano-Reggiano cheese, for sprinkling
• 3/4 cup shredded Fontina cheese
• 2 ounces thinly sliced summer squash (about 1/2 small squash)
• 1 teaspoon chopped rosemary
• 1 or 2 chopped Calabrian red chiles
• 1/2 cup arugula leaves

1. Set a pizza stone on a rack in the top third of the oven.
2. Preheat the oven to 500 for at least 45 minutes.
3. Meanwhile, remove the dough ball from the refrigerator and let stand for 20 minutes.
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. Transfer the dough to a lightly floured pizza peel.
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. Turn the oven to broil for 5 minutes, then return it to 500.
8. Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible.
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. Top the pizza with the arugula before serving.

portion, cheese, cheese, summer, rosemary, calabrian red chiles, arugula

Taken from www.foodandwine.com/recipes/summer-squash-and-arugula-pizza-with-fontina-cheese (may not work)