Honey-Wheat Pizza with Pear-Prosciutto Salad

4 Reviews
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Photo: Nina Choi
Hands-on Time
24 Mins
Total Time
2 Hours 8 Mins
Yield
Serves 6 (serving size: 1 slice)
By Ann Taylor Pittman
October 2011
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 3

Preheat oven to 450°.

Step 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.

Chef's Notes

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

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Ratings & Reviews

carrao's Review

carrao
January 24, 2013
The crust is soooo good! Put my own toppings.

jmeleeS's Review

bassoonalex
November 06, 2012
This recipe is FANTASTIC! I used two packets of Red Star active dry yeast and my dough worked out excellent! I used my KitchenAid dough hook to kneed the dough (~4-5 minutes) in lieu of the food processor and used fontina cheese instead of goat cheese as that's what I had on-hand. I put 3/4 of a bag of mixed baby greens in the salad portion and omitted the seasonings (didn't need it!) plus one juicy red pear sliced super thin. High quality ingredients are important to this dish and making the dough is a bit labor intensive for pizza, but I will absolutely make this one again and again - it's worth the extra effort - Enjoy!

bassoonalex's Review

jmeleeS
October 06, 2011
I wish I had copied the original commenter and used more yeast - it was a very flat, sticky dough. However, that said, it was delicious! We did a half non-prosciutto for our veggie-friend who was over, and she also thought it was great. We did put some of the prosciutto on while baking, so it warmed, and that was great, too!

Namaste's Review

Namaste
September 25, 2011
This pizza was beautiful and absolutely divine. I accidentally used 1 packet of yeast and the dough was perfect, so I'll be keeping that change. Usually, CL's "pizza servings" of 1 or 2 slices leaves me hungry, but the greens and wheat dough and the fiber from the pears kept me full and happy without overstuffing myself. Definitely a keeper.