I will preface this blog post by saying, that if I ever own a restaurant, this dish will be on the menu.

I was originally inspired to make pizza with Prosciutto and Artichokes when I saw a post on Instagram for a Pizza, topped with cooked Prosciutto, and an Artichoke Aioli. From that, I came up with a White Pizza (meaning, no tomato sauce), Prosciutto (not cooked, because cooked prosciutto grosses me out to no end), and Fried Artichoke Hearts on top. I also knew the pizza needed an element of sweet, and I have this Truffle Honey I've been dying to use, and knew this was the perfect application. Well....spoiler alert: this pizza was INCREDIBLE.

Before we get into the specifics, if you're going to recreate this recipe, I insist you copy it to a tee. Everything from my choice of cheeses, to herbs was done specifically to create the kind of taste it did. You need the melty Mozzarella combined with the Umami of the Pecorino. The garlic powder adds a ton of flavor and the course ground black pepper gives the spice. The addition of the artichokes fried not only adds a great kind of brine-y flavor, but the crunch is so satisfying to bite down on. Of course, anything with prosciutto on top is always going to be delicious, and to counter balance it's saltiness, the honey was the perfect element.

I previously stated how cooked Prosciutto grosses me out and that's because, the color it takes on when cooked in an application like this is truly unappetizing. I think prosciutto, as is, is perfection, and should not be tampered with. (this is me getting off my prosciutto soap box now)...

My husband was in charge of making the dough, using the techniques of Ken Forkish and his book, Flour Water Salt Yeast (which has become a quarantine bible of sorts around here).

You can feel free to use store bought pizza dough, or your own recipe! I also highly suggest getting yourself a pizza stone if you don't already own one -it's what will give your dough the most pizzeria-like texture and cook without the industrial pizza oven.

As for the last element, the Truffle Honey - I'm not usually a honey or truffle fan for that matter, but oh. em. gee. This is really what tied the whole dish together. You get sweet, salty, brine-y, decadence in each bite and I plan on making this a staple in my cooking repertoire.

Enjoy!