- 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
- 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
How to Make It
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.
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.
Preheat oven to 450°.
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.
This recipe appeared in The New Way to Cook Light (2012) and in the November, 2012 25th anniversary issue.