Honey-Wheat Pizza with Pear-Prosciutto Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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