Whole Wheat Pizza with Figs and Prosciutto

This pizza crust has a nice honey wheat taste that counters nicely with a sharp parmesan. You can top this pizza with anything or add spinach to the dough for a twist.

Ingredients:
1 cup warm water (divided)
1 t. honey
1 envelope active dry yeast
2 T. extra-virgin olive oil
1 1/2 t. coarse kosher salt
2 cups all-purpose flour
1 cup whole wheat flour
Cornmeal
1 cup grated Fontina cheese
1 cup grated part skim mozzarella cheese
1/2 cup grated Parmesan cheese
8 quartered fresh figs
1 4-oz. package prosciutto, torn into strips
4 cups arugula
6 T. thinly sliced fresh basil

Dough:
1. Stir 1/2 cup warm water and honey in large bowl to dissolve. Stir in yeast; let stand until yeast dissolves and mixture looks foamy (about 8 minutes).
2. Add remaining 1/2 cup warm water, oil and 1 1/2 teaspoons salt. Gradually mix in flour.
3. Knead in bowl until dough comes together. Transfer to lightly floured work surface and knead until dough is smooth and elastic.
4. Transfer to lightly oiled bowl; turn to coat.
5. Cover with plastic wrap and kitchen towel and let rise in warm area until double the volume (about one hour).

Cooking:
1. Preheat oven to 500 degrees.
2. Place 1 large heavy baking sheet in oven for 45 minutes.
3. Knead dough in bowl. Divide into 4 equal portions. Form each portion into a ball.
4. Sprinkle 2 unrimmed baking sheets with cornmeal.
5. Mix cheeses in a bowl.
6. Roll out and stretch dough on lightly floured surface until 8-9 inches round. Place 1 dough atop cornmeal on prepared sheet. Sprinkle 1/4 of cheese mixture on each pizza round leaving 1/2 border around edge.
7. Slide pizzas, 1 at a time, from unrimmed baking sheet onto hot baking sheet, centering on sheet.
8. Bake until cheese mixture melts and browns in spots and crust in golden brown, about 10 minutes.
9. Scatter with 1/4 figs, 1/4 prosciutto, 1 cup arugula and 1 1/2 tablespoons of basil.
10. Repeat for remaining pizza rounds.