1 pizza crust
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
Preheat oven to 450.
Sprinkle dough with mozzarella and Parmesan. Cook 10 minutes; remove from oven. Cut into 4 pieces (or as many as desired).
Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2 cups salad onto each pizza slice using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.
--Adapted from Cooking Light magazine