Goat’s Cheese and Honey Pizza

• 1x 48h pizza dough (or quick pizza dough)
• 50 g extra-fine semolina or spolvero (for dusting)
• 100 g thick double cream
• 180 g goat's cheese (1 log)
• 1 pinch of ground nutmeg
• 40 g fresh mozzarella (Fior di latte or Bufala)
• A few baby spinach or rocket leaves
• 1 pinch of oregano
• 1 tbsp crushed walnuts
• 1 drizzle of liquid honey
• Salt, pepper

1. Make the 48h pizza dough recipe.
2. Turn on your oven and let it preheat (30 minutes on the highest setting).
3. In a saucepan, add the cream then half the goat's cheese, chopped into pieces, to melt. Stir until you have a smooth cream. You may want to strain the mixture through a fine sieve for a smooth texture. Season with salt, pepper and nutmeg.
4. Wash the baby spinach leaves. Cut the rest of the goat's cheese into slices.
5. Use extra fine semolina (or spolvero) to dust your work surface and the underside of the dough. This will stop the dough from sticking and make it easier to move. Roll out your dough, making sure it is less than 30 cm in diameter.
6. Add the toppings while the pizza is on the peel: spoon the goat's cheese cream into the centre of the pizza. Spread it over the entire pizza.
7. Carefully slide the peel under the pizza dough or rotate the dough onto the peel.
8. Drain and cut the mozzarella into sticks. Distribute them over the pizza along with the slices of goat's cheese.
9. Place the pizza in the oven and bake for 90 seconds, turning regularly with the knob on the side of the oven to ensure it cooks evenly.
10. Using the peel, take the pizza out of the oven and slide it onto a serving plate. Sprinkle with oregano. Add the baby spinach (or rocket), crushed walnuts and honey to your taste. Slice, serve and enjoy!

Tips:

• If you’re in a hurry, you can make this recipe using our quick pizza dough recipe as a base.
• Use sprigs of oregano: they are always more flavourful than dried oregano.
• If you have any goat's cheese cream left over, you can use it on a 5-cheese pizza or other pizzas.
• If you have an infrared thermometer, measure the cooking temperature on the rotating stone: 380-430°C.