-
1
Let the pizza dough rest for 30 minutes to an hour.
-
2
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.
-
3
Preheat your oven for 450 F.
-
4
Stretch out the dough on a cookie sheet.
-
5
Make sure the sheet is well greased with a bit of olive oil or whatever you have on hand.
-
6
Use some flour if the dough is sticky to keep it from sticking to your hands.
-
7
The key when stretching dough is making sure you are manipulating it in a slow and steady fashion, while focusing on the edges.
-
8
Make sure its as thin as possible so that its nice and crunchy when its done cooking.
-
9
Distribute goat cheese onto the stretched out dough evenly.
-
10
Take the sliced nectarines and distribute them evenly.
-
11
Distribute Parmesan cheese shavings on top.
-
12
Place pan in the oven (lowest rack).
-
13
Leave it in for 7 minutes (continually check every few minutes from there to make sure it doesnt burn).
-
14
Its actually very difficult to burn, but keep an eye on it!
-
15
Its ready when you flip up the bottom with a spatula and the crust is nice, brown and golden.
-
16
Combine the honey and chili flakes in a bowl.
-
17
Mix well.
-
18
If your honey is too stiff you can microwave it a bit to warm it up (10 seconds).
-
19
Remove pizza from oven.
-
20
Place on cooling rack.
-
21
Rip up the prosciutto and distribute it over the pizza.
-
22
Toss mint leaves on top.
-
23
Drizzle with chili-infused honey.
