5 Cheese Pizza with Honey, Prosciutto, & Truffle Oil (Copy Cat Finch's Dordogne Pizza)

There are many things I love about Bloomington: the gorgeous landscape, the culture, the diverse (temperamental...) climate, the architecture, and most of all the food.  Bloomington boasts some absolutely delicious local restaurants; so knowing that my time here is waning, I've taken a greater interest in copying my favorite dishes.  Imitation is the sincerest form of flattery, no? 
One of my absolute favorite menu items in town is from Finch's Brasserie, a restaurant that 'features local and organic products from area farms and cheese artisans'.  They have a really great seasonal menu, but I pretty much can't resist ordering my favorite pizza every time.  It's called The Dordogne, named after a region in France.  Their version has four cheeses, truffle honey, and prosciutto.  While my recipe isn't exactly the same (Anyone know where to find truffle honey in Bloomington?), the flavor is all there.

  • 14-19 oz. Pizza dough (I use the 5-minute Artisan Crusty White Bread recipe)
  • 2 Tbs truffle oil (or you can sub mushroom oil if that's more accessible)
  • 2 Tbs honey (more or less to taste)
  • Fresh Mozzarella, Fontina, goat, Parmesan, and Romano cheeses.  The amount is up to you, dependent on cheesiness preferences.  I did however use them from most dominant to least dominant based on the order above, lots of mozzerella, and pretty light on the Romano.
  • 3-5 slices prosciutto, cut into 1" strips

  1. If necessary, allow pizza dough to rise.  
  2. Heat oven as hot as it goes (without turning on the broiler) usually around 500°F.  Place cast iron pan or pizza stone in the oven to warm up.  Roll out the dough until it is about 1/2" thick.  
  3. Carefully remove the hot stone from the oven, and transfer pizza dough.  Brush pizza dough with 1 Tbs truffle oil, pierce with a fork all over (so it doesn't turn into one giant huge bubble).  Place into the heated oven for about 7 minutes, or until beginning to turn golden on the edges.  
  4. Remove pizza crust from oven.  Drizzle crust with honey, layer on the prosciutto, and top with cheeses.  Brush remaining oil on crust.  Bake an additional 10-15 minutes (depending on how dark you like your crust).
  5. Remove from oven, and if desired drizzle with additional honey or truffle oil. 

Serves 2-4.

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