GRILLED SALAD PIZZA A great way to get a cool, crisp salad and cheese pizza all in one. If you have a square grill pan, roll the dough into a square for a better fit. 1 package dry yeast (about 2 1/4 teaspoons) 2/3 cup warm water (100° to 110°F) 3 1/2 teaspoon 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 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

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).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), 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.

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.

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.

4 servings.

1 Serving - 2 wedges: Calories: 357 (Cal. from fat: 25%), Fat: 9.8g (Saturated: 3.3g), Cholesterol: 13mg, Sodium: 572mg, Carbohydrate: 53.5g, Protein: 15.5g.

[Cooking Light, March 2001]