Before starting, remove pizza dough from fridge and rest in a warm spot for 20 min. Preheat the oven to 475˚F.Before starting, wash and dry all produce. Sprinkle both sides of dough with flour. Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: Use 2 baking sheets for 4 ppl.) Let dough rest in a warm place for 8-10 min.

Halve tomatoes. Thinly slice cucumbers. Zest, then juice lemon. Peel, then mince or grate garlic. Tear bocconcini into small pieces. Combine Italian Seasoning, bocconcini, garlic, lemon zest, tomatoes, half the lemon juice with 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper.

With floured hands, stretch pizza dough again into a large oval shape. (NOTE: The dough should now hold its shape.) Spread pesto over dough, then scatter bocconcini mixture over top. Bake pizza in the middle of the oven, until golden brown and crisp, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through cooking.)

When pizza is almost done, whisk remaining lemon juice, half the balsamic glaze and 1/2 tbsp oil (dbl for 4 ppl) in the same large bowl (from step 2). Add arugula and spinach mix and cucumbers. Season with salt and pepper, then toss to combine.

Tear basil over top of pizza, then cut pizza into pieces. Divide salad and pizza between plates. Drizzle remaining balsamic glaze over pizza.