Grilled Pizzetta with Ricotta, Sausage, Arugula and Chili Oil - chili peppers

Method

• For the chili oil: Bring the chilies and oil to a simmer in a small saucepan; remove from the heat and let the peppers steep in the oil for at least an hour or until the dough has risen and you're ready to make the pizzas.
• This can be done way in advance.
• For the dough: In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate).
• Add the dry yeast and sugar, stir to combine and let sit for 15 minutes.
• The top of the water will bubble and it will smell very yeasty; this is what you want.
• In a large mixing bowl, combine the flour and salt.
• Make a well in the center of the flour and add the olive oil and the yeast/water mixture.
• Using a fork, gradually stir the flour into the yeast/water mix.
• Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.
• Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
• For the pizza topping: Coat a large saute pan with oil, add the sausage and bring to medium heat.
• Cook the sausage until brown, 10 to 15 minutes.
• Remove with a slotted spoon and reserve.
• While the sausage cooks, mix together in a medium bowl the ricotta, Parmigiano-Reggiano and oregano.
• Preheat the oven to 425 degrees F and preheat a grill.
• When the dough is ready, portion it into six golf-ball-size pieces.
• (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.)
• Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes).
• Brush the grill with oil and arrange each piece of dough on the grill; you might need to work in batches here.
• Grill until the dough is stiff and crisp and has lovely grill marks on it, then flip and repeat on the second side, moving occasionally so the bottom doesn't burn.
• Put the pizzas on baking sheets, smear each with some of the ricotta mixture, top with sausage and put as many pizzas as will comfortably fit in the oven; bake until the cheese has melted, 3 to 4 minutes.
• Again, you may have to work in batches.
• Remove the pizzas from the oven, top with arugula and drizzle with the deliciously spicy chili oil!