Burrata Focaccia Pizza with Pesto and Hot Honey

1. Add your sugar and yeast to the warm water. Mix your focaccia dry ingredients and whisk. Add your water yeast mixture, olive oil, and rosemary. Knead the dough for 5-10 minutes. Grease your bowl with oil and cover with plastic wrap. Leave in the fridge for 1-2 days
2. Once your dough has risen, drizzle olive oil in your baking tray and line your dough in it. Let this rise, covered, for 2 hours. Then, drizzle more olive oil on top, dimple it then add flaky salt. Bake at 450 for about 25 minutes or until golden.
3. To make your pesto, confit your garlic in olive oil in a 350 oven for about 20 minutes or until golden. Mash the garlic in a mortar and pestle or food processor then add your pine nuts, crush, then basil. Once this is a paste add your parm, then olive oil from your confit garlic and pepper.
4. To make the hot honey add chili flakes to a pan on low heat. Toast for 30-60 seconds, then add your honey. Once it bubbles, turn off the heat and add your vinegar, and mix. Let this cool before adding it to your pizza.
5. Spread your pesto on your focaccia, then arugula and prosciutto. Top with your burrata then cut and spread the cheese across. Drizzle your hot honey and ENJOY