5 to 6 Fresno chili peppers, roughly chopped
1 1/2 cups extra-virgin olive oil
1 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for coating bowl and grill
2 tablespoons extra-virgin olive oil, plus more for coating bowl and grill
Extra-virgin olive oil, for coating pan
8 ounces sweet Italian sausage, casings removed
1 cup ricotta
1/2 cup grated Parmigiano-Reggiano
1 sprig fresh oregano, leaves removed and gently chopped
1 bunch of arugula, trimmed
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