After washing and peeling, cut the rhubarb stalks into ½ inch- (1-centimeter) cubes.

In a medium saucepan, melt the sugar over medium heat. Add the ginger, shallots, red chili and rhubarb cubes. Caramelize for 1 minute while constantly stirring to prevent it from sticking to the bottom of the pan.

Reduce the heat and add the mustard seeds, apple cider vinegar and apple juice. Let simmer for another 35 to 45 minutes, or until smooth and thick. Season with salt to taste and allow to cool before pouring into a clean jar. Set aside.

In a small bowl, mix the mozzarella and ricotta together. Season with salt and pepper to taste.

With your fingers, tear the bratwurst into small chunks and set aside.

Wash the arugula. In a medium bowl, toss with extra-virgin olive oil and balsamic vinegar.

Fire up your oven. Aim for 750 to 850 °F (400 to 450 °C) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Place a dough ball on a lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough to form a 12-inch (30-centimeter) base, then lay the stretched dough over your lightly floured pizza peel.

Using a spoon, and making sure to leave about 1 inch (2 ½ centimeters) for the crust, evenly spread dollops of ¼ of the ricotta on the dough, followed by ¼ of the mozzarella. Top with ¼ of the sausage chunks.

Slide the pizza off the peel and into your oven. Cook for about 2 minutes, using a peel to turn your pizza every 20 seconds to ensure an even bake.

Remove the cooked pizza from the oven, wait one minute for it to cool slightly, then top with ¼ of the rhubarb chutney and arugula.

Slice into 6 pieces, serve and enjoy! Repeat the steps with the remaining dough balls.