Being able to get your own honey is joyful thing.  Bees are absolutely amazing every time there's a  

new wave of flowers it's different texture,  different colour, different flavour delicious.

So I'm going to be using this beautiful honey  on the top of my pizza and it's going to divide  

opinion but you have to trust me. This is a  mozzarella and pecorino pizza with grapes and  

honey. It's a flavour sensation. This is going to  get people going what's that? How? when? why? what?  

Really!? Oh. Right, that is what this pizza does.  Here I have some lovely pizza dough, by the way  

if you want the pizza dough recipe I'll put a link  down below. So this is about 150 grams worth. Put it  

on a floured surface. Flour your hand, right. So you  could roll it out but then you destroy all the air  

So just gently ease it, pull it and let gravity  stretch it and you can just move it around. Use the  

sides of your fingers and as it gets big enough  then start using your fist like that and I've  

worked with chefs that are so fast at this and  I've never really got too fast at it but I keep  

trying. So the oven is nice and hot it's about 240  degrees. If you're gonna do this in a normal oven  

at home that's completely fine. Get it on full  whack preheat it and that's when you'd have  

something like a pizza stone and that would be  really useful. I'm using a little wooden peel here.  

If you're doing pizza at home I use just a little  wooden chopping board. You want to just pull it on  

here like that. Then let's get on to the flavours.  So I'll just take a little bit of mozzarella  

don't need much at all just distribute it around  the little pizza. I'm going to be quite generous  

with pecorino of course you can use parmesan but  the pecorino's got an amazing tang. So it's the  

cheese actually that's the base, not tomato. Finely  slice a nice red onion you could use shallots if  

you wish. A little bit of rosemary in with that  red onion. With the grapes you can leave some whole  

and you can cut some in half and then I can put a  little bit of rosemary. Just give it a little bash,  

tiny pinch of salt, go in with the grapes and  the onion. Olive oil, a tiny swig of vinegar,  

pepper and mix it up. So I've put the cheese  on the bottom because that will ooze and melt  

and then distribute the red onion around the  top and I want to go heavy on the grapes. If  

you have different types of grapes, even better.  Green ones, different flavours. pine nuts on top.  

So when you take this to the oven, whether it's a  wood oven or indoors. You want to get there with  

an indoor oven, open the oven quickly and shake  it onto that pizza stone, close the door. You want  

to keep the heat. With this oven it's got up to  temperature, go in and let's show you what happens.  

You can go bigger and thinner, lovely crispy and  delicate. You can go a little bit shorter and  

fatter, more fluffy and spongy it's your choice.  If you want you can even fold it over so it's  

like a semi half moon and that makes a little  calzone, beautiful. So here we go lovely people

have a little look at that. Bubbling, sizzling,  gorgeous and then of course at the end, honey and  

that works with the salt of the cheese in the most  beautiful way, joyful. Fragrance from the rosemary,  

tang and saltiness from the cheese, sweetness  from the grapes of the honey. Let's do this.

I'll never get bored of that.

So next time you make pizzas at home, go forth.  Do one's margarita, do one's American hot,  

but about three pizzas in do this. Like  throw in the curve ball, you won't regret it.