Apricot and Prosciutto Thin-Crust Pizza

Ingredients

• 6 ounces bread flour (about 1 1/4 cups)
• ½ teaspoon kosher salt, divided
• 8 ½ teaspoons olive oil, divided
• ½ teaspoon dry yeast
• ½ cup warm water (100° to 110°)
• 1 ½ tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon minced fresh chives
• + 10 more ingredients
• • 1 cup arugula
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons yellow cornmeal
  • Cooking spray
  • 1 ounce shaved fresh Parmigiano-Reggiano cheese
  • 1 ounce thinly sliced prosciutto
  • ¾ cup (3 ounces) crumbled goat cheese
  • 2 shallots, peeled and thinly sliced
  • 3 apricots, each pitted and cut into 8 wedges

1. Combine 1/2 cup warm water and yeast in the bowl of a stand mixer with dough hook attached; let stand 5 minutes or until bubbly. Add 4 teaspoons oil and 1/4 teaspoon salt to yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sprinkle flour over yeast mixtu...

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