Ricotta, Prosciutto, Red Onion, Hot Honey & Basil Pizza

Time and Servings

Serves: 2 pizzas

Preparation Time: 20 minutes, plus rising time

Cooking Time: 15 minutes

Ingredients

1 1/3 cup lukewarm water

2 Tbsp olive oil

1 packet dried yeast (7g)

1 Tbsp sugar

3 cups all-purpose flour, plus extra

2 Tbsp olive oil, plus extra for greasing

1 tsp salt

80ml honey

1 Tbsp chili flakes

1 tsp apple cider vinegar

1/3 cup basil pesto

250g fior di latte or buffalo mozzarella, drained and sliced into ½ thick slices

½ red onion, thinly sliced

125g ricotta

100g prosciutto

Salt flakes

Ground black pepper

Handful of basil leaves

Method

Put the lukewarm water, olive oil, yeast and sugar into a bowl. Stir together and allow to sit for 10 minutes, until frothy.

Add the flour and salt. Mix so it comes together. Tip onto a floured surface and knead the dough for 10 minutes, until smooth and soft. If the dough becomes sticky as you knead, just add an extra tablespoon of flour at a time.

Lightly grease a bowl with olive oil and place the kneaded dough in it. Cover with a damp tea towel. Allow to rise for about 1½ hours, or until double in size.

While the dough is rising, start preheating the pizza oven.
To make the hot honey, put the honey, chili flakes and apple cider vinegar into a small saucepan. Put over a low heat on the stove top for 10 minutes, so it simmers lightly. Put aside to cool.

Knock down the dough and divide it in half. Shape the dough into pizza-shaped rounds by carefully stretching and pressing down the center, leaving a bit of puffiness for the crust.

Spoon the basil pesto over the center of each pizza dough, just leaving the crust bare. Scatter over the mozzarella, and red onion. Spoon over a few dollops of ricotta.

Place the pizzas in the hot oven and cook for about 12-15 minutes, until cooked, golden, with a slight char on the crust.

Remove from the oven.

Top with the prosciutto, drizzle over some hot honey, and season with a pinch of salt and pepper.

Finish with fresh basil leaves.