In a bowl combine active dry yeast and water. Let stand for 5 minutes at least, or until yeast is dissolved.

Transfer to bowl of stand up mixer. Add flours, sugar, salt, and olive oil . Mix on low speed for one minute. Using dough hook, increase speed to medium-low for 7 minutes. Can also knead dough by hand for 10 minutes.

Transfer dough to a bowl lightly coated with oil. Flip dough over to coat both sides. Cover with plastic wrap and let rise for 1 hour.

Preheat oven to 450℉.

Grease 2 baking sheets with non-stick cooking spray. Lightly dust each baking sheet with cornmeal.

Punch down dough and divide it into two halves.

Roll each half into a ball and let rest for 10 minutes, covered loosely with plastic wrap while preparing toppings.

Meanwhile, add olive oil to a pan and heat on medium. Add mushrooms and sauté 8-10 minutes or until they are nice and tender. Remove from heat.

On a floured surface, flatten each ball of dough and roll out into somewhat of a 12 inch round.

Transfer dough to baking sheets. Pinch edges all the way around to form a lip.

Brush the top of dough with olive oil.

Add 1/2 of the sautéed mushrooms, olives, cherry tomatoes, and goat and parmesan cheeses. Repeat with the remaining ingredients on the other pizza dough.

Bake for 12-14 minutes or until crust is golden brown.

Garnish with arugula and serve warm.