Grilled Salad Pizza

Ingredients

• 14 ounce artichoke hearts drained chopped canned
• 4 ounces arugula trimmed coarsely chopped
• 2 teaspoons balsamic vinegar 
• 1.5 teaspoons dijon mustard 
• 0.3 teaspoon thyme leaves dried
• 2.3 teaspoons yeast dry
• 1.7 cups flour all-purpose
• 0.3 cup basil fresh chopped
• 3.5 teaspoons olive oil divided
• 0.5 teaspoon oregano dried
• 1 ounce parmesan cheese fresh divided grated
• 2 ounces part-skim mozzarella cheese shredded divided
• 0.5 teaspoon salt 
• 1 teaspoon sugar 
• 1.5 cups tomatoes seeded chopped
• 0.7 cup warm water (100° to 110°)

Equipment

• bowl
• frying pan
• knife
• measuring cup
• slotted spoon
• grill pan

Directions

1. Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Stir in 1 1/2 teaspoons oil. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour, sugar, salt, oregano, and thyme.
3. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half.
5. Roll each half into a 9-inch circle on a floured surface.
6. Heat a grill pan coated with cooking spray over medium heat.
7. Place one dough portion on pan; cook 10 minutes. Turn dough over; sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Cook 10 minutes; remove from pan. Repeat procedure with remaining dough and cheeses.
8. Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2 cups salad onto each pizza crust using a slotted spoon.
9. Cut each pizza into 4 wedges.
10. Serve immediately.