Pistachio-Arugula Pesto, Prosciutto, and Burrata Pizza

Makes one pizza

8      to 10 ounces prepared pizza dough (we recommend Neapolitan-
        style [page 13] or New York-style [page 13]), room
        temperature for at least 1 hour
        unbleached all-purpose flour, for dusting
⅓ cup Pistachio-Arugula Pesto 
1     cup arugula
1     4-ounce piece burrata
2     slices prosciutto
2     teaspoons honey, for drizzling
       extra-virgin olive oil, for drizzling
       flaky sea salt, for garnish
       freshly ground black pepper, for garnish

Nutritional information per serving (based on 8 servings):
Calories 91 (45% from fat) • carb. 12g • pro. 5g • fat 6g • sat. fat 2g chol. 10mg • sod. 326mg • calc. 17mg • fiber 1g

1. Preheat the pizza oven with the pizza stone on the rack
to 700°F.
2. Stretch the pizza dough out to a 10- to 12-inch round.
3. Transfer the dough to the pizza peel generously dusted with flour.
4. Spread the pesto evenly around the center of the pizza dough,
leaving a 1-inch border.
5. Gently shimmy the pizza on the peel to ensure it isn’t sticking.
If the dough is sticking, gently lift the dough and spread
additional flour underneath.
6. Set the timer for 5 minutes. Slide the pizza off the peel and
onto the pizza stone. Start the timer.
7. When the timer sounds, check the pizza. If baked to desired
doneness, use the peel to remove the pizza from the oven, or
bake for about 1 more minute. Slide the pizza onto a cutting
board. Top with the arugula. Tear the burrata and place the
pieces over the arugula, followed by the prosciutto. Garnish
with the honey, olive oil, flaky sea salt, and black pepper. Slice
and serve.