Nectarine & Prosciutto Pizza with Mint & Chili-infused Honey

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 bag (1 Pound Size) Pre-made Pizza Dough (Whole Foods Or Trader Joes Sells These. I Often Use Whole Wheat To Go The Healthier Route).
• 5 ounces, weight Goat Cheese
• 2 whole Nectarines (pitted And Sliced Thinly)
• ¼ cups Parmesan Cheese (freshly Shaven)
• ¼ cups Honey
• 2 teaspoons Chili Flakes
• 3 ounces, weight Thinly Sliced Prosciutto
• 1 bunch (Small Bunch) Mint, Leaves Pulled From The Stems

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Set the oven to 475°F (246°C) with a baking sheet or pizza stone inside to heat for 15 minutes.

2. Warm the honey in a small saucepan over low heat for 2 minutes, stir in the chili flakes, then take it off the heat and let it steep for 10 minutes.

3. Let the pizza dough rest at room temperature for 10 minutes, then stretch it on a clean surface into a 12-inch (30 cm) round.

4. Crumble the goat cheese over the dough, leaving a border around the edge.

5. Lay the nectarine slices over the goat cheese, then scatter the shaved Parmesan on top.

6. Slide the pizza onto the hot baking sheet or stone and bake for 8 to 10 minutes, until the crust is golden and the cheese is bubbling.

7. Scatter the prosciutto over the pizza for the last 2 minutes of baking, just long enough to heat it through.

8. Remove the pizza from the oven and scatter the mint leaves over the top.

9. Drizzle the chili-infused honey over the pizza, then cut and serve while warm.