Avocado & Prosciutto Pizza

1. Warm the Blue Moon Belgian White in the microwave for about 30 seconds on high. Combine yeast, 1 tablespoon of flour, and 1/4 cup of warm Blue Moon and let stand until creamy (about 5 minutes).

2. Stir together 1 1/4 cups flour and salt in a large bowl. Add the yeast mixture, remaining warm Blue Moon, and olive oil. Stir until smooth. Add remaining flour (about 1/2 cup) until dough comes away from the sides of the bowl.

3. Lightly flour a flat, clean surface and knead dough until smooth and elastic (about 8 minutes). Form dough into a ball and place on a lightly floured surface. Flour the dough ball and loosely cover with plastic wrap. Allow to rise until dough has doubled in size (about an hour and a half). Put a pizza stone in the oven and begin preheating the oven and pizza stone to 500ºF.

4. Once dough is done rising, shape into desired pizza shape, and transfer to a pizza peel that is lightly dusted with corn meal. Spread pizza sauce to the edges of the dough, sprinkle orange zest and mozzarella evenly over the sauce. Top with prosciutto. Gently shake pizza off the peel and onto the pizza stone. Bake for about 10 minutes, or until golden brown.

5. Transfer the cooked pizza to a cutting board and immediately top with basil and avocado. Allow to cool for about 5 minutes before cutting and serving.