250 gram (~9 ounce) ball of room temperature pizza dough
4 ounces fresh mozzarella, torn into 1-inch pieces
1⁄4 cup hazelnuts, rinsed and halved
1⁄4 cup ricotta
A pinch of coarse sea salt
All-purpose flour (for dusting work surface and peel)
1/4 cup cornmeal (for pizza peel)
1 teaspoon honey
1 handful of arugula
PREP. Preheat oven to 475°F for an hour with pizza stone or thick baking sheet inside.
DOUGH. Stretch dough to a diameter of 10-11 inches. Transfer to pizza peel coated in cornmeal.
TOPPINGS. Distribute mozzarella and ricotta evenly on pizza, leaving a 1-inch rim. Sprinkle on chopped hazelnuts and salt. Drizzle with hazelnut oil.
COOK. Coat pizza stone or pan with cornmeal and place the pizza on top. Bake for 10-15 minutes until the crust is golden.
FINAL DRIZZLE. Drizzle with honey and top with arugula.