4 teaspoons extra-virgin olive oil
1 pound refrigerated pizza dough, at room temperature
1/2 cup ricotta cheese
Kosher salt and freshly ground pepper
2 teaspoons chopped fresh thyme
2 ounces Cambozola cheese, rind removed, cut into 1/4-inch pieces
2/3 cup red seedless grapes, halved
2 links hot Italian sausage (about 6 ounces), casings removed, broken into marble-size pieces
1/2 small shallot, thinly sliced and separated into rings
1 tablespoon honey
1 cup baby arugula
Put a pizza stone or an inverted baking sheet on the lowest rack of the oven and preheat to 450 degrees F. Place a piece of parchment on another inverted baking sheet and brush with 2 teaspoons olive oil. Stretch and lightly pat the pizza dough into a 10-by-14-inch rectangle on the parchment. Prick the dough with a fork everywhere but the edges. Brush with the remaining 2 teaspoons olive oil. Slide the dough (on the parchment) onto the hot stone or baking sheet and bake until lightly browned on the bottom, about 8 minutes.
Season the ricotta with 1/4 teaspoon salt and a few grinds of pepper. Remove the crust from the oven and spread the ricotta on top. Sprinkle with the thyme and top with the Cambozola, grapes and sausage. Slide back onto the hot stone or baking sheet and continue baking until the sausage is cooked through and the crust is golden, about 10 minutes.
Remove from the oven and immediately scatter the shallot rings on top. Drizzle with the honey and top with the arugula.