Grilled Pizza with Harissa and Herb Salad

1/4 cups warm water (105 F to 115 F)

1/4 teaspoon sugar

1 envelope (1/4 ounce) active dry yeast

3 cups (or more) all purpose flour , divided

1/4 cup whole wheat flour

1 tablespoon extra-virgin olive oil plus additional for brushing

2 

1/2 teaspoons coarse kosher salt

6 teaspoons harissa sauce

1 

1/2 cups (packed) coarsely grated Gruyere cheese , divided

3/4 cup freshly grated Parmesan cheese , divided Herb salad

4 cups mixed baby greens

1 cup fresh Italian parsley leaves

1 cup fresh basil leaves, coarsely torn

1/2 cup coarsely chopped assorted fresh herbs (such as chives , chervil, tarragon, and dill)

1 tablespoon extra-virgin olive oil

1/4 cup pine nut s, lightly toasted

1/4 cup sambal oelek or other hot chili paste,

2 tablespoons olive oil,

1 teaspoon salt,

1 teaspoon ground cumin, and 1 teaspoon ground coriander in a small bowl to blend. The harissa keeps for at least a week covered and chilled.