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Honey-Wheat Pizza with Pear-Prosciutto Salad

Photo: Nina Choi
Hands-on time 24 mins
Total time 2 hrs, 8 mins
Yield Serves 6 (serving size: 1 slice)
A showy, crimson-skinned pear is beautiful here, but any pear variety you like will work.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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