Honey-Wheat Pizza With Pear-Prosciutto Salad Recipe

Name: Honey-Wheat Pizza With Pear-Prosciutto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup warm water (100u00b0 to 110u00b0); 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 mache 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

Servings: persons

1 cup warm water (100u00b0 to 110u00b0)
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 mache 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 (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
Preheat oven to 450u00b0.
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
This recipe appeared in The New Way to Cook Light (2012) and in the November, 2012 25th anniversary issue.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup warm water (100u00b0 to 110u00b0), 1 tablespoon honey, 2 tablespoons extra-virgin olive oil, divided, 1 1/2 teaspoons dry yeast, and more.

Yes, Honey-Wheat Pizza With Pear-Prosciutto Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Honey-Wheat Pizza With Pear-Prosciutto Salad

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