California Pizza Kitchen Tricolre Salad Pizza

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing
2 tbsp water
2 tbsp granulated sugar
1/4 cup grated Parmesan
Salad
1 garlic clove, minced
1 tsp dijon mustard
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
salt and pepper
6 cups mixed mesclun greens
2 medium tomatoes, diced
2 oz shaved Parmesan

Combine yeast with honey and 1/4 cup warm water in a small bowl.
Let sit for 5 minutes or until yeast is activated and bubbly.
In a separate large bowl, combine flour with salt.
Add yeast mixture, oil and remaining 3/4 cup water.
Mix until dough comes together. Transfer to work surface lightly dusted with flour.
Knead 2-3 minutes, until smooth and firm.
Cover the dough with a clean, damp towel and let rise for 2 hours or until doubled in size.
Divide the dough in half. Pull down the sides of the dough,tucking under the bottom.
Repeat this step 4 or 5 times for each portion.
Roll the ball under the palm of your hand into a smooth round dough, about 1 minute.
Cover with a damp towel and let rest 1 hour.
Preheat oven to 500 degrees F.
Flip a baking sheet upside down and heat in the oven for 10 minutes.
If using pizza stone, skip this step.
Gently roll out pizza dough with your hands into a 12 inch circle.
Remove the baking sheet from the oven and transfer crust to baking sheet.
Mix 2 tbsp water with 2 tbsp sugar. Brush evenly on the crust.
Sprinkle cheese, spreading it to the edges of the dough.
Bake for 12 minutes or until golden brown.
Meanwhile, prepare the dressing.
Blend garlic with dijon and balsamic vinegar, slowly adding oil in a steady stream until dressing is thick and well combined.
Season with salt and pepper.
Toss mesclun greens and tomatoes with dressing.
Remove crust from oven and top with the salad.
Finish with shaved Parmesan.