Grilled Salad Pizza

Ingredients

• 1 package dry yeast (about 2 1/4 teaspoons)
• 2/3 cup warm water (100° to 110°)
• 3 1/2 teaspoons olive oil, divided
• 1 2/3 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Cooking spray
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
• 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
• 2 1/2 cups coarsely chopped trimmed arugula (about 4 ounces)
• 1 1/2 cups chopped seeded tomato
• 1/4 cup chopped fresh basil
• 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 (14-ounce) can artichoke hearts, drained and chopped

Preparation

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. Combine flour, sugar, salt, oregano, and thyme. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
2. 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. Roll each half into a 9-inch circle on a floured surface.
3. Heat a grill pan coated with cooking spray over medium heat. 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.
4. Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2 cups salad onto each pizza crust using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.