Heat oven to 400 degrees. Shape dough into large oval and place on cornmeal-dusted baking sheet.

In a large bowl, toss the squash, onion, pine nuts, thyme, 1T olive oil, 1/2tsp salt and 1/4 tsp pepper. Scatter over the dough and sprinkle with cheese.

Bake until golden brown and crisp, 25-30 minutes.

Toss the arugula with the remaining T of oil and 1/4 tsp each salt and pepper. Serve with the flat bread.