Lemon pizza with pesto, prosciutto, and smoked gouda

• All-purpose flour, for dusting
• 455 g pizza dough (store-bought or homemade)
• Semolina or cornmeal, for sprinkling
• 80 ml (80 g) pesto
• 225 g smoked Gouda or smoked mozzarella, freshly shredded
• 1 small lemon
• Pinch of kosher salt
• 30 ml honey (preferably hot honey)
• 1/4 to 2 ml red pepper flakes
• 3 slices prosciutto, torn into pieces

1. Preheat the oven to 500°F (260°C).
2. Dust your work surface with a couple of teaspoons of flour and roll out your pizza dough to fit inside a half-sheet pan. Let it rest for about 15 minutes and reroll if it shrinks.
3. Sprinkle the baking sheet with a couple of teaspoons of semolina or cornmeal and gently set the pizza dough on top.
4. Spread the pesto over the dough, leaving about a 1/2-inch (1.2-cm) border. Sprinkle with the shredded cheese.
5. Slice the lemon as thinly as possible, preferably using a mandolin. Discard the ends and remove the seeds. Scatter the slices over the cheese and season each slice with a little salt.
6. Generously drizzle the honey over the pizza, being careful to avoid the crust.
7. Sprinkle with the red pepper flakes and finish with the torn prosciutto pieces.
8. Bake until the crust is golden and the cheese is bubbly and slightly browned.

Pair with a chilled red wine like Lambrusco, a crisp pilsner, or a glass of Orange Blossom Lemonade.