In a large bowl, combine warm water, yeast, and honey; let rest 10 minutes. Meanwhile combine both flours with salt. Add flour mixture to yeast and work to form dough. Knead for 2 minutes. Evenly coat a large bowl with olive oil. Place dough in oiled bowl; cover, and let rise until doubled in size, about 1 hour.
Heat oven to 425°F. Coat 2 baking sheets with vegetable cooking spray. Punch down dough and divide into 4 equal pieces. Flatten and shape each into an 8-inch circle; place 2 on each baking sheet. Top 2 pizzas with sauce, broccoli, and Italian cheese. Top the other 2 pizzas with 1/4 cup fontina cheese, arugula, pear slices, and then the remaining 3/4 cup cheese. Bake for 20 to 25 minutes or until dough is crispy.