SERVES 4–6
½ quantity Schiacciata Dough (page 151), omitting the honey plain flour, for dusting
olive oil
1/8 red onion, sliced as thinly as possible
pinch of chilli flakes
1 juicy, ripe peach, blanched and peeled (page 167)
80g (2¾oz) stracciatella, burrata or fresh mozzarella
handful of rocket
½ teaspoon red wine vinegar
4–5 slices of prosciutto
shaved Parmesan (optional)
salt and pepper
+
Make the dough the day before, omitting the honey, and place in the refrigerator overnight. The following day, remove the dough from the refrigerator and place on a clean work surface. Shape it into a ball, lightly dusting with flour if the dough feels sticky. Put it into a bowl, cover it with a tea towel and allow it to rest in a warm spot for 30 minutes. Oil a large baking tray or flour a pizza paddle.
Preheat your oven to 220°C/425°F/gas mark 7 and place a baking stone or inverted tray on the middle shelf of the oven.
When the dough is rested, place on the prepared tray or paddle and stretch until it is about 30cm (12in) diameter. Brush the top with olive oil, then arrange the sliced onion and sprinkle some chilli flakes. Stone and slice the peach into 16 wedges and evenly scatter them over the pizza dough. Top with spoonfuls of stracciatella. Slide the tray onto the baking stone and bake for 10–12 minutes until the edges begin to blister and the cheese is melted and bubbly.
While the pizza is cooking, dress the rocket in the vinegar, along with a pinch of salt and a slick of olive oil. Once the pizza is cooked, remove it from the oven and scatter with dressed rocket, followed by the prosciutto and shavings of Parmesan, if using. Serve the pizza immediately, while still hot.
