Nectarine and Prosciutto Spelt Pizza with Balsamic Glaze

Dough

• 220 g water
• 2 tsp dried instant yeast
  o bien 20 g fresh yeast, crumbled
• 200 g spelt flour
• 200 g strong white bread flour, plus extra for dusting
• 20 g olive oil, plus extra for greasing
• 1 tsp fine sea salt

Balsamic Reduction

• 250 g balsamic vinegar
• 25 g granulated sugar

Topping

• 4 Tbsp red pepper pesto
• 250 g mozzarella, sliced
• 6 slices prosciutto, torn in large pieces (approx. 80 g)
• 2 nectarines, each sliced in 8 segments
• 4 sprigs fresh thyme, leaves only
• 50 g rocket leaves