Reprinted from the book The New Way to Cook Light by Cooking Light. Copyright © 2012 by Time Home Entertainment Inc. Published by Oxmoor House.
|1 cup warm water (100-110)||1 1/2 cup crumbled goat cheese|
|1 tablespoon honey||1 tablespoon cornmeal|
|2 tablespoons extra-virgin olive oil, divided||4 cups fresh mache or baby spinach|
|1 1/2 teaspoons dry yeast||2 teaspoons chopped fresh thyme|
|2 cups all-purpose flour||2 teaspoons fresh lemon juice|
|1/2 cup whole-wheat flour||1/2 teaspoon freshly ground black pepper|
|3/4 teaspoon kosher salt||3 ounces very thinly sliced prosciutto, chopped|
|Cooking spray||2 ripe Starkrimson or red Bartlett pears, cored and thinly sliced|
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. Place flours and salt in a food processor; 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.
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 indentation remains, dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
Preheat oven to 450°.
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 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 next 5 ingredients (through peas); toss to combine. Arrange salad over crust.
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