| Portions |
|---|
| Serves 3 to 4 |
Ingredients
For the dough:
- 2 cups bread flour
- 1 tablespoon dry milk powder, optional
- 1 ½ teaspoons instant yeast
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ½ cup warm water
- 1 ½ tablespoons olive oil
Toppings:
- ½ small radicchio
- 1–2 rosemary sprigs
- 2 garlic cloves, thinly sliced
- 1 tablespoon balsamic vinegar
- Olive oil
- Salt & pepper
- 200g wheel of brie, sliced
- ¼ cup chopped walnuts
- 6 slices prosciutto
- Honey, for serving
Directions
- Set your oven rack to the lowest position and heat it to 500ºF. Set out a large sheet pan and lightly grease with non-stick cooking spray.
- Meanwhile, in a large bowl, stir together the flour, dry milk powder (if using), instant yeast, sugar, and salt. Make a well in the centre and add in the water and oil. Stir into a shaggy dough then turn out onto a lightly floured work surface and knead for 2 to 3 minutes or until soft and springy, adding more flour as needed. Cover with a clean dish towel and set aside for 20 minutes while you prepare the toppings.
- Roughly chop the radicchio and add to a bowl along with the rosemary and garlic. Pour over the balsamic vinegar and 2 tablespoons of olive oil and season well with salt and pepper. Toss to combine and set aside.
- Lightly dust your counter with flour and shape the dough into a 12- to 14-inch circle. Transfer to the prepared sheet pan and drizzle the top with olive oil. Layer on the sliced brie, scatter the radicchio mixture evenly over top along with the walnuts, and drape over the prosciutto.
- Bake the pizza on the bottom rack of your oven for 14 to 16 minutes or until the crust is crisp and golden and the toppings are tender.
- Drizzle the pizza with honey, slice, and serve immediately.