Preheat your oven to 425°F and line a baking sheet with parchment paper.

Toss sweet potato cubes with olive oil and fine sea salt. Spread them evenly on the baking sheet and roast for 35-40 minutes until golden brown and fork-tender.

Simmer honey and crushed red pepper in a saucepan for a minute. Add in apple cider vinegar, let it simmer, and then set it aside for 1 hour to infuse flavors.

Melt salted butter in a sauté pan, stir in all-purpose flour to form a roux. Gradually whisk in heavy cream until thickened. Season with salt and stir in Parmesan cheese.

Cook breakfast sausage in a pan over medium heat until browned. Drain any excess fat.

Roll out pizza dough on a surface dusted with cornmeal into a 10-inch circle.

Spread creamy white sauce over the rolled out dough. Layer it with ricotta, roasted sweet potatoes, and cooked sausage.

Grill peach slices for 2-3 minutes until grill marks appear, then lay on the pizza.

Transfer the pizza to a preheated pizza stone and bake for 5-8 minutes until crust is golden and bubbling.

Top with fresh arugula and drizzled hot honey before serving.