Honey-Wheat Pizza With Pear-Prosciutto Salad

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1 cup warm water (100° to 110°)

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 19/50 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 mâche 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

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