The crust is soooo good! Put my own toppings.
Honey-Wheat Pizza with Pear-Prosciutto Salad
More From Cooking Light
Total: 2 Hours, 8 Minutes
- Calories: 393
- Fat: 12.7g
- Saturated fat: 5.2g
- Monounsaturated fat: 5.3g
- Polyunsaturated fat: 0.9g
- Protein: 18.1g
- Carbohydrate: 56.8g
- Fiber: 5.3g
- Cholesterol: 21mg
- Iron: 3.7mg
- Sodium: 559mg
- Calcium: 95mg
- 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
- 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.
This recipe appeared in The New Way to Cook Light (2012) and in the November, 2012 25th anniversary issue.
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