Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Place the
Water (120 mL)
,
Honey (7 g)
, and
Active Dry Yeast (1 g)
in a small bowl and let activate for 5-10 minutes.
Step 3
In a medium bowl, add the
Salt (9 g)
and
All-Purpose Flour (185 g)
. Once the yeast is foamy, add it to the flour mixture, and stir with a spoon until it comes together.
Step 4
Dump the dough onto a well-floured surface, and knead for about 2 minutes.
Step 5
Cover the dough, and let rest for 5 minutes.
Step 6
Roll out the dough into a thin circle, and transfer to a pizza stone or baking sheet. Let rest while you prep the toppings.
Step 7
Place the
Whole Milk Ricotta Cheese (125 g)
,
Goat Cheese (115 g)
and a pinch of Salt in a food processor and pulse until smooth and creamy.
Step 8
Spread the mixture on the dough, then arrange the
Figs (2)
,
Prosciutto (5 slices)
,
Cherry Tomatoes (5)
,
Frozen Green Peas (25 g)
, and
Parmigiano-Reggiano (25 g)
over the top.
Step 9
Bake in the oven for 12-15 minutes.
Step 10
Finish with
Arugula (to taste)
, an extra drizzle of
Honey (to taste)
, and a drizzle of
Balsamic Reduction (to taste)
.
