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.