-
1
For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water.
-
2
Let sit for 10 minutes until it begins to foam.
-
3
In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center.
-
4
Add the yeast mixture and olive oil.
-
5
Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms.
-
6
On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
-
7
Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil.
-
8
Cover and set in a warm place until doubled in size, about 1 hour.
-
9
Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
-
10
Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza.
-
11
Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
-
12
For the pizza: Stretch the dough into a 12-inch circle or oval that will fit on the grill pan.
-
13
Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes.
-
14
Flip and cook on the other side until grill marks form and the crust is completely cooked through, 1 to 2 more minutes.
-
15
Transfer the crust to a baking sheet and spread with the ricotta.
-
16
Bake until the ricotta warms through and melts slightly, about 6 minutes.
-
17
Top the warm pizza with the arugula, grapes, pine nuts and lemon zest.
-
18
Serve immediately.
