Burrata Apricot Prosciutto Pizza

Wine Pairing: Guardacaccia Cellars Viognier

RECIPE
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Ingredients:
- Pizza dough (words of wisdom: don’t leave your pizza dough in the fridge for too long! My double zero dough did not turn out super well, but the flavours of the pizza still pulled through!)
- Olive oil
- Salt and pepper
- Apricot sauce (canned apricots, 1-2 tbsp olive oil, Salt and pepper, 1 tsp honey, 1-2 fresh Sage leaves)
- Shredded Serrano Ham
- 1-2 cups shredded Manchego cheese
- Burrata
- Honey drizzle
- Fresh Sage, chopped

Directions:
- Preheat oven to 375 F
- Stretch pizza dough to fit your pan.
- Drizzle with olive oil and season with salt and pepper
- Bake at 375 for 5 minutes
- Make apricot sauce: Heat olive oil on low-medium heat. Add strained apricots, salt and pepper, honey, and sage. Let simmer on low for approximately 5 minutes. Once done, remove sage leaves and blend with a fork.
- Remove partially cooked dough from the oven and coat with apricot sauce.
- Top with shredded Manchego and Serrano ham.
- Bake again for another 10 minutes (or until dough is cooked through, cheese is bubbly and ham is crispy)
- Remove pizza from the oven and top with fresh Burrata (pulled apart and distribute evenly across pizza), drizzle with honey, and sprinkle with chopped sage.