Apricot And Prosciutto Thin-Crust Pizza

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1/2 cup warm water (100° to 110°)

1/2 teaspoon dry yeast

8 1/2 teaspoons olive oil, divided

1/2 teaspoon kosher salt, divided

6 ounces bread flour (about 1 1/4 cups)

Cooking spray

2 tablespoons yellow cornmeal

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

3 apricots, each pitted and cut into 8 wedges

2 shallots, peeled and thinly sliced

3/4 cup (3 ounces) crumbled goat cheese

1 1/2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon minced fresh chives

1 cup arugula

1 ounce thinly sliced prosciutto

1 ounce shaved fresh Parmigiano-Reggiano cheese

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