Before starting, preheat your broiler to high and wash and dry all produce. Add 1/2 cup water (dbl for 4 ppl) in a small pot. Bring to a boil over high heat. Meanwhile, pick basil leaves from stems. Thinly slice mushrooms. Tear mozzarella into bite-sized pieces.

Combine basil leaves and 2 tbsp boiling water (dbl for 4 ppl) from the pot in a small bowl. Drain, then gently pat basil leaves dry with paper towels. Wipe the bowl clean. Thinly slice blanched basil leaves. Combine blanched leaves with 1 tbsp oil (dbl for 4 ppl) in the same bowl. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then sausage and mushrooms. Cook, stirring occasionally, until mushrooms soften and sausage is cooked through, 8-9 min.** Season with salt and pepper.

Arrange pitas on a baking sheet. Spread marinara between each pita. Sprinkle over half the chili flakes, then top with mushroom and sausage mixture. Sprinkle over mozzarella and half the Parmesan. Broil in middle of oven, until pitas are slightly golden-brown and cheese melts, 4-5 min.

Whisk vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add arugula and toss to combine.

Cut pizzas into quarters. Sprinkle over remaining chili flakes and drizzle over basil oil. Divide pizza and arugula salad between plates. Sprinkle remaining Parmesan over the salad.