Salade aux lardons pizza

Tonight we had salad pizza. I saw this in Fine Cooking and remembered a BLT Pizza that I had at CA Pizza Kitchen. This was very good. Jim ate for 3 but I think he was a little disappointed.
3/4 # pizza dough, at room temperature
1/4 C Dijon mustard
8oz. Jarlsberg, grated
6oz. center-cut bacon cut into 1” pieces
1 medium shallot, thinly sliced
2C arugula
2C Frisee
1T white wine vinegar
3T EVOO
Salt and pepper, 1/4 t each
Position the rack in the center of the oven and heat the oven to 475 degrees.
1. Lightly oil a large rimmed baking sheet. On a lightly floured surface shape the dough into a 10x14” oval, using your fingers or a rolling pin. (My pan was a little larger than 10x14 put the pizza dough fit perfectly. I unrolled and used my hands to fit it in the baking sheet.) Spread the dough on the dough leaving a ½” border. Top with the cheese and bake for 10 minutes.
2. Meanwhile cook the bacon over medium heat until browned and just starting to crisp. Remove with a slotted spoon and spread out evenly on the cheese. Return to the oven for an additional 10 minutes. In the skillet cook the shallot for 2 minutes.
3. Place the arugula and Frisee in a bowl. Add the shallots, vinegar, oil, salt and pepper. Toss well.
4. Remove pizza from the oven and spread on the green salad. Cut into squares and serve.