Ingredients:

  • 2 ½ cups (310 g) all-purpose flour, plus extra for dusting
  • 1 tsp (4 g) active dry yeast
  • 1 tsp (6 g) sugar
  • 1 tsp (5 g) salt
  • 1 cup (240 ml) warm water (about 105°F / 40°C)
  • 2 tbsp (30 ml) olive oil
  • 8 oz (225 g) fresh mozzarella, sliced
  • ½ cup (75 g) fresh or frozen cranberries (if frozen, thaw and drain)
  • 1 tbsp (1 g) fresh rosemary leaves, finely chopped
  • 1 small red onion, thinly sliced
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) honey
  • Salt and freshly ground black pepper to taste
  • Optional: 2 oz (60 g) cooked pancetta or prosciutto for non-vegetarian option

Instructions:

  1. Activate yeast: In a small bowl, combine warm water, yeast, and sugar; let sit 5-10 minutes until bubbly.
  2. Mix dough: In a large bowl, combine flour and salt, then add yeast mixture and olive oil.
  3. Knead dough on a floured surface for about 8-10 minutes until smooth and elastic.
  4. Let dough rise in an oiled bowl covered with a damp cloth or cling film for about 1 hour until doubled in size.
  5. Preheat oven to 475°F (245°C). Place a pizza stone or inverted baking sheet inside to heat.
  6. Prepare toppings: Slice mozzarella and red onion; chop rosemary; drain cranberries; lightly crisp pancetta or prosciutto if using.
  7. Punch down dough and roll out on a floured surface into a roughly 12-inch (30 cm) circle or rectangle; transfer to parchment paper.
  8. Drizzle dough lightly with 1 tbsp olive oil; evenly arrange mozzarella, cranberries, red onion, rosemary, and pancetta if using; sprinkle salt and pepper.
  9. Slide pizza with parchment onto preheated stone or baking sheet; bake for 12-15 minutes until crust is golden and cheese is bubbling.
  10. Remove from oven and drizzle honey evenly over the hot pizza; let rest a couple of minutes before slicing.