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