1 1/2 cups all-purpose flour
1 1/2 teaspoons active dry yeast
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup warm water
2 tablespoons plus 2 teaspoons extra-virgin olive oil
8 ounces Italian fennel sausage, sliced
6 ounces stracchino cheese, broken into pieces
One 10-ounce jar pickled hot cherry peppers
2 Araucana eggs (blue eggs), fried
1 handful arugula
1/2 cup grated aged pecorino
Pinch fennel pollen
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