Honey-Wheat Pizza with Pear-Prosciutto Salad

Name: Honey-Wheat Pizza with Pear-Prosciutto Salad
Prep time: 2 h 8 min
Cook time: 2 h 8 min
Total time: 2 h 8 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 946 milliliters fresh mâche or baby spinach; 2 ripe Starkrimson or red Bartlett pears, cored and thinly sliced; 1 teaspoons freshly ground black pepper; 1 Tbsp cornmeal, divided; 2 teaspoons dry yeast; 473 milliliters ounces all-purpose flour (about; 2 teaspoons chopped fresh thyme; 170 grams 1/2 cups crumbled goat cheese; 1 Tbsp honey; 1 teaspoons kosher salt; 2 teaspoons fresh lemon juice; 2 Tbsps extra-virgin olive oil, divided; 85 grams very thinly sliced prosciutto, chopped; 237 milliliters warm water (100° to 110°); 118 milliliters 2.38 ounces whole-wheat flour (about

The recipe Honey-Wheat Pizza with Pear-Prosciutto Salad could satisfy your Mediterranean craving in about 2 hours and 8 minutes. One portion of this dish contains about 15g of protein, 17g of fat, and a total of 431 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have cornmeal, bartlett pears, prosciutto, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. It works well as a reasonably priced main course.

Instructions

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.

Ingredients you will need

Honey

Water

Yeast

Cooking Oil

Equipment you will use

Measuring Cup

Knife

Whisk

Bowl

Combine flours and salt in a food processor, and pulse 2 times or until blended.

Ingredients you will need

Salt

Equipment you will use

Food Processor

Add yeast mixture, pulsing to combine (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 3 to 4 times.

Ingredients you will need

Dough

Yeast

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.

Ingredients you will need

Cooking Spray