HEARTS OF ITALY PIZZA W/WHITE WINE HONEY CRUST

Steps:

• For dough:.
• In large mixing bowl, sprinkle yeast over a 1/4 of a cup of the warm water, stir to dissolve, stir in honey.
• Set aside to "proof" for a few minutes. Til it's foamy.
• And remaining warm water, oil, and white wine.
• With large spoon, beat in 1 1/2 cups flour til smooth, continue beating for about 2 minutes longer.
• Add salt, stir.
• Add rest of flour needed to make a stiff dough.
• *You may not need the last 1/4 cup if your weather is very humid.
• Turn out onto lightly floured board, knead until smooth and elastic, 5-8 minutes, forming a ball.
• Place in oiled bowl, turning ball of dough all around til all sides are oiled.
• Cover, let rise in warm place til doubled, about 1-1 1/2 hours.
• Punch down, divide dough in half.
• Press onto 2 lightly oiled, then lightly sprinkled with cornmeal, pizza pans making 1/2" high borders on each.
• *If only wanting to make 1 pizza, oil second ball of dough, wrap with plastic wrap, place in ziploc freezer bag, and freeze til needed.
• **You will also only need half of the sauce and topping ingredients when making 1 pizza.
• In small bowl, mix sauce ingredients well. Set aside. (This will be thick.).
• In small frying pan, fry pancetta, shallots and garlic about 5 minutes til done. Drain any grease, set aside.
• Divide sauce in half, and spread evenly on each pizza.
• Sprinkle each pizza with rest of ingredients through black olives, including pancetta mixture.
• Sprinkle each with basil and oregano.
• Top each with thin slices of fontina.
• Sprinkle each with asiago.
• Lightly sprinkle each with cayenne.
• Sprinkle each very lightly with fresh cracked pepper. About 3-4 turns from a mill on each, or to your own liking.
• Bake in 400°F preheated oven for 25-35 minutes til done to your liking.
• Sprinkle each with toasted, chopped pine nuts.
• Let rest a few minutes, slice and serve!
• Note: To toast pine nuts.
• Place in small non-stick skillet and toast over low heat, stirring occasionally, for about 5 minutes. Longer if desired, but watch carefully so that you don't burn or over-toast them. Do this while the pizza(s) are in the oven. Remove nuts from pan, set aside til needed.