Fun and Tasty Galentines Party Food in 23 Minutes

Instructions:

1. Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 45 minutes.
2. Dust your counter with semolina flour and lay out the 450g of room temperature dough.
3. Stretch the dough into a 12 inch circle first. Don't worry about the heart yet; we need a consistent thickness across the base.
4. Using kitchen shears, cut a 2 inch 'V' at the top of the circle and pull the two lobes apart slightly.
5. Pull the bottom of the circle into a sharp point. Pinch the dough firmly until it stays in a distinct triangle shape.
6. Brush the entire surface with 15ml of olive oil. This prevents the sauce from soaking in.
7. Spoon 120ml of San Marzano sauce over the center, leaving a 1 inch border for the crust.
8. Scatter the 225g of patted dry buffalo mozzarella. Watch for any large gaps to ensure every slice gets a velvety bite.
9. Place the 5 slices of Prosciutto di Parma over the cheese, ruffling them slightly so the edges catch the heat.
10. Slide the pizza (on parchment) onto the hot stone. Bake 8 minutes until the crust is golden and the cheese is bubbling.
11. Remove from the oven, top with fresh basil, flaky salt, and a heavy drizzle of hot honey. Let it rest for 2 minutes before slicing.