Honey-Wheat Pizza With Pear-Prosciutto Salad

1. 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. 2

   Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), 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. 3

   Preheat oven to 450u00b0.

4. 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 450u00b0 for 12 minutes or until crust is crisp and golden. Combine remaining 2 teaspoons oil, mache, and the remaining ingredients; toss to combine. Arrange salad over crust.

5. 5

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

* Per serving · 4 servings · Values may vary.