Honey-Wheat Pizza with Pear-Prosciutto Salad

Ingredients

• 4 cups baby spinach fresh
• 2  purée of usa bartlett pear red cored ripe thinly sliced
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon cornmeal divided
• 1.5 teaspoons yeast dry
• 2 cups flour all-purpose
• 2 teaspoons thyme sprigs fresh chopped
• 6 ounces goat cheese crumbled
• 1 tablespoon honey 
• 0.8 teaspoon kosher salt 
• 2 teaspoons juice of lemon fresh
• 2 tablespoons olive oil extra virgin extra-virgin divided
• 3 ounces pancetta very thinly sliced chopped
• 1 cup water (100° to 110°)
• 0.5 cup flour whole-wheat

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• measuring cup

Directions

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.
2. Combine flours and salt in a food processor, and pulse 2 times or until blended.
3. Add yeast mixture, pulsing to combine (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 3 to 4 times.
4. 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.
5. Preheat oven to 45
6. Place a baking sheet in oven.
7. Roll dough into a 14-inch circle on a floured surface.
8. Brush dough evenly with 1 tablespoon oil, and sprinkle evenly with cheese.
9. Place dough on a baking sheet sprinkled with 1 tablespoon cornmeal.
10. Transfer dough carefully to preheated pan; bake at 450 for 12 minutes or until crust is crisp and golden.
11. Combine remaining 2 teaspoons oil, mche, and the remaining ingredients; toss to combine. Arrange salad over crust.