Honey-Wheat Pizza with Pear-Prosciutto Salad

The crust is soooo good! Put my own toppings.

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!

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!

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.