Honey-Wheat Pizza with Pear-Prosciutto Salad

Honey-Wheat Pizza with Pear-Prosciutto Salad Recipe
Photo: Nina Choi
A showy, crimson-skinned pear is beautiful here, but any pear variety you like will work.

Yield:

Serves 6 (serving size: 1 slice)

Recipe from

Cooking Light

Recipe Time

Hands-on: 24 Minutes
Total: 2 Hours, 8 Minutes

Nutritional Information

Calories 393
Fat 12.7 g
Satfat 5.2 g
Monofat 5.3 g
Polyfat 0.9 g
Protein 18.1 g
Carbohydrate 56.8 g
Fiber 5.3 g
Cholesterol 21 mg
Iron 3.7 mg
Sodium 559 mg
Calcium 95 mg

Ingredients

1 cup warm water (100° to 110°)
1 tablespoon honey
2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons dry yeast
9 ounces all-purpose flour (about 2 cups)
2.38 ounces whole-wheat flour (about 1/2 cup)
3/4 teaspoon kosher salt
Cooking spray
1 1/2 cups (6 ounces) crumbled goat cheese
1 tablespoon cornmeal, divided
4 cups fresh mâche or baby spinach
2 teaspoons chopped fresh thyme
2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
3 ounces very thinly sliced prosciutto, chopped
2 ripe Starkrimson or red Bartlett pears, cored and thinly sliced

Preparation

1. Combine 1 cup warm water, honey, and 1 teaspoon oil in a small bowl, stirring with a whisk. Stir in yeast; let stand 10 minutes. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in a food processor, and pulse 2 times or until blended. Add yeast mixture, pulsing to combine (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 3 to 4 times.

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest 10 minutes.

3. Preheat oven to 450°.

4. Place a baking sheet in oven. Roll dough into a 14-inch circle on a floured surface. Brush dough evenly with 1 tablespoon oil, and sprinkle evenly with cheese. Place dough on a baking sheet sprinkled with 1 tablespoon cornmeal. Transfer dough carefully to preheated pan; bake at 450° for 12 minutes or until crust is crisp and golden. Combine remaining 2 teaspoons oil, mâche, and the remaining ingredients; toss to combine. Arrange salad over crust.

Note:

This recipe appeared in The New Way to Cook Light (2012) and in the November, 2012 25th anniversary issue.

Ann Taylor Pittman,

October 2011
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