Honey-Wheat Pizza with Pear-Prosciutto Salad

Reprinted from the book The New Way to Cook Light by Cooking Light. Copyright © 2012 by Time Home Entertainment Inc. Published by Oxmoor House.

Honey-Wheat Pizza with Pear-Prosciutto Salad

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    Ingredients

    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

    directions

    Total:
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    • 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. 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.

    • 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 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 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.

    nutritional information

    Calories:
    393
    Fiber:
    5.3 g
    Fat:
    12.7 g
    Saturated Fat:
    5.2 g
    Calcium:
    95 mg
    Carbohydrates:
    56.8 g
    Protein:
    18.1 g
    Iron:
    3.7 mg
    Sodium:
    559 mg
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