Preheat the oven to 510 degrees F and place a pizza stone on the center rack. Allow the stone to preheat in the oven for at least 30 minutes.
Using your hands, press the ball of dough flat. Continue working it with your hands, pressing outwards to make a round shape about 10 inches in diameter. Brush the pizza round with olive oil and sprinkle with flaked sea salt and zahtar. Transfer to a baking peel (or sheet pan) dusted with cornmeal. Bake on the pizza stone until golden and crisp, 10 to 12 minutes. Remove from the pizza stone and allow to cool.
While the dough is baking, combine the baby arugula, romaine, mint, parsley, beets, olives, almonds and dates in a large mixing bowl.
Zest the orange and set the zest aside in a small bowl. With a paring knife, cut off the outer peel of the orange so that no pith or fiber remains attached to the flesh. Carefully remove the supremes/filets with the knife, working in between the membranes. Add the orange filets to the salad bowl. Squeeze the remaining juice over the orange zest.
Add the shallots, cumin seeds and cinnamon to the bowl of a mortar and pestle. Using the pestle, crush and grind together. Add the orange juice with zest, 2 tablespoons olive oil, red wine vinegar and honey while continuing to work the pestle. Season with salt and pepper. Pour a desired amount of vinaigrette over the salad and toss well to coat, seasoning with more salt and pepper if needed.
To assemble, smear the White Sauce over the surface of the baked pizza dough. Sprinkle with additional zahtar and drizzle with olive oil. Add the chopped salad on top and spread evenly around the pizza. Using a large knife, cut into 4 to 6 pieces. Serve immediately.
In a medium bowl, combine the yeast with the sugar and water, stirring to dissolve. Rest for 10 minutes until the mix becomes foamy.
Add the flour, olive oil and salt. Knead by hand until the dough comes together, about 1 minute. Turn onto a flat work surface and knead for another minute. Form it into a ball and let it rest on lightly floured work station. Cover the dough with a damp towel for about 5 minutes, then knead the dough by hand for about 1 minute. Repeat this step one more time, and when finished, place the dough into a lightly greased bowl. Cover the dough with plastic wrap and let the dough rise in a draft free area for about 2 hours.
Turn the dough out onto a lightly floured work surface and cut the dough into two equal pieces. Shape both pieces into a ball and let rest about 1 hour.
Whisk together the creme fraiche, yogurt, lemon juice, zahtar, pepper and garlic in a bowl until well combined. Season with salt. Thin with milk, if desired; the sauce should be the consistency of thick yogurt. Refrigerate until needed.
Recipe courtesy of Lee Anne Wong