The mustard makes this a little...different but it's way good! I will definitely be making this again. We both loved it!
1 package dry yeast (about 2 1/4 tsp)
2/3 cup warm water (100-110 degrees)
3 1/2 tsp. olive oil, divided
1 cup whole wheat flour*
2/3 c. all-purpose flour
1 tsp. sugar
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. dried thyme
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) chopped trimmed arugula
1 1/2 cups chopped seeded tomato
1/4 cup chopped fresh basil
1 1/2 tsp Dijon mustard
1 (14 ounce) can artichoke hearts, drained and chopped
1. Dissolve yeast in 2/3 cup warm water in a large bowl, and let stand 5 minutes. Stir in 1 1/2 tsp. oil. 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--don't use a mixer! it's a good workout!)
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size (press two fingers into dough. If indentation remains, 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 over medium heat (I don't have one so I just used a skillet and cooked it for less time). Coat pan with cooking spray. 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 tsp oil, arugula, and next 5 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.
Calories (for half a pizza): 357 (*it actually may be slightly different because i substituted a cup of whole wheat flour for white flour).