Meaty Arugula Pizzas

Directions

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 or 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Preheat oven to 425°. Grease two 15x10x1-in. baking pans; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each half into a 15x10-in. rectangle; transfer to prepared pans, pinching edges to form a rim. Cover; let rest 10 minutes.
4. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking it 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 1 cup mozzarella cheese; sprinkle with Parmesan cheese.
5. Bake until crust and cheese are lightly browned, 10-15 minutes. If desired, top with additional arugula and Parmesan before serving.