Make dough at least 4 hours in advance to allow for rising time. When you’re ready to make the pizza, stretch out the dough and sprinkle your pizza stones or baking sheets (I use cookie sheetwith cornmeal. The dough recipe above makes two small-medium-ish pizzas, which is what this recipe allots for.

Preheat oven to 475º. Set aside the thinly sliced radicchio to sprinkle atop your finished pizza pies, and place the thickly cut radicchio in a pan with 2 tsp. of olive oil, 2 tsp. balsamic, 2 tsp. honey, and smoked salt. Cook on medium heat for 5-8 minutes, stirring occasionally until things start getting caramel-y and deep brown and tender. In a separate pan, sauté the sliced shallot in 1 tsp. olive oil until they’re slightly browned.

Spread half the braised radicchio atop one of the stretched out pizza doughs, and sprinkle with half the sautéed shallot. Arrange half the sliced nectarines on top, and dollop with half the burrata. Sprinkle with fresh thyme leaves, drizzle with balsamic vinegar (or glaze, if you happen to have it), and add some extra sea salt. Do the same on the second pizza.

Place baking sheets in the oven and bake for 15-20 minutes, or until pies reach your desired level of crispy-edged brownness and cheesy bubbliness. Once you remove them from the oven, immediately dress them with prosciutto, and a few flecks of the thinly sliced radicchio for pretty-making. Drizzle with truffle oil if you choose. (I shall not ever stop a human being from drizzling something they love with truffle oil. It’s my second commandment, after thou shalt not take kale’s name in vain.)

Adorn your pizza pies with extra balsamic, thyme, and sea salt as you feel moved!