Nectarine & Prosciutto Pizza with Mint & Chili-infused Honey

Let the pizza dough rest for 30 minutes to an hour. If you take it out straight from the fridge, the dough is very difficult to mold and stretch because the gluten molecules have not relaxed yet.

Preheat your oven for 450 F.

Stretch out the dough on a cookie sheet. Make sure the sheet is well greased with a bit of olive oil or whatever you have on hand. Use some flour if the dough is sticky to keep it from sticking to your hands. The key when stretching dough is making sure you are manipulating it in a slow and steady fashion, while focusing on the edges. Make sure it’s as thin as possible so that it’s nice and crunchy when it’s done cooking.

Distribute goat cheese onto the stretched out dough evenly. Take the sliced nectarines and distribute them evenly. Distribute Parmesan cheese shavings on top.

Place pan in the oven (lowest rack). Leave it in for 7 minutes (continually check every few minutes from there to make sure it doesn’t burn). It’s actually very difficult to burn, but keep an eye on it! It’s ready when you flip up the bottom with a spatula and the crust is nice, brown and golden.

Combine the honey and chili flakes in a bowl. Mix well. If your honey is too stiff you can microwave it a bit to warm it up (10 seconds).

Remove pizza from oven. Place on cooling rack. Rip up the prosciutto and distribute it over the pizza. Toss mint leaves on top. Drizzle with chili-infused honey.