To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
Add 2 cups flour, 2 tablespoons cornmeal, and 1/2 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
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. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Divide dough into 2 equal portions. Working with one portion at a time (cover remaining dough), roll each into a 10-inch circle on a floured surface.
Place dough on 2 rimless baking sheets, each sprinkled with 2 tablespoons cornmeal.
Brush each portion with 1 teaspoon oil; coat lightly with cooking spray. Cover with plastic wrap; chill.
Prepare grill.
Thread 6 shrimp onto each of 6 (12-inch) wooden skewers.
Sprinkle shrimp with 1/8 teaspoon salt.
Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done. Cool slightly, and coarsely chop.
Combine cheeses.
Remove plastic wrap from 1 dough portion; discard plastic. Slide dough onto grill rack coated with cooking spray, using a spatula as a guide. Grill 3 minutes or until lightly browned; turn.
Spread 3 tablespoons salsa over crust, leaving a 1/4-inch border. Top with half of the shrimp and 2 cups cheese mixture. Grill an additional 3 minutes or until crust is golden brown and cheese melts.
Remove and keep warm. Repeat procedure with remaining dough, salsa, shrimp, and cheese mixture.
