Colcelatte, prosciutto and pickled peach pizza with hot honey recipe | Sainsbury`s Magazine

Ingredients

• 400g strong white bread flour, plus extra to dust
• 1 tsp caster sugar
• 7g sachet fast-action dried yeast
• 1 tsp smoked sea salt flakes
• oil, to grease
• 2 tbsp extra-virgin olive oil
• 2 garlic cloves, crushed
• a handful of basil leaves
• 100g dolcelatte, thinly sliced
• 8 slices prosciutto di speck
• half the pickled peaches
• 2 x 290g packs Taste the Difference Buffalo Mozzarella, drained and sliced
• 2 tbsp clear honey
• 1⁄2 tsp chilli flakes
• 250ml white wine vinegar
• 100g caster sugar
• 1 tsp mustard seeds
• 10 black peppercorns
• 3 peaches (not too ripe), halved, stoned and cut into chunky slices