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Prosciutto and Pea Shoot Pizza Recipe

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4.3 from 6 reviews

A delightful and fresh gourmet pizza featuring homemade pizza dough topped with vibrant pea shoot pesto, creamy fresh mozzarella, savory prosciutto slices, and finished with a generous handful of crisp pea shoots. This pizza combines the flavors of spring with a crispy crust baked on a hot pizza stone for the perfect bite every time.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Pizza Base

  • 1 batch your favorite pizza dough

Toppings

  • 1/3 cup pea shoot pesto (you may not need it all)
  • 4 ounces fresh mozzarella
  • 4 slices prosciutto
  • 1 cup fresh pea shoots, for topping

Instructions

  1. Preheat the Oven: Heat your oven to 500°F and place a baking steel or pizza stone inside. For optimal results, allow the oven and stone to heat for 30-60 minutes so the surface becomes very hot and ready to crisp the pizza crust.
  2. Prepare the Dough: Lay a sheet of parchment paper over a large cutting board. Roll or stretch your pizza dough into the desired shape directly on the parchment paper. This setup will make it easier to transfer the pizza to the oven.
  3. Add the Toppings: Spread a thin, even layer of pea shoot pesto over the surface of the dough. Top with slices of fresh mozzarella and arrange the prosciutto slices evenly atop the cheese.
  4. Bake the Pizza: Carefully slide the pizza, still on the parchment paper, onto the hot baking steel or pizza stone in the oven. Bake for 10-15 minutes or until the crust has browned and the cheese is bubbling. Because oven temperatures and dough types vary, check frequently to avoid overcooking.
  5. Cool the Pizza: Using tongs, carefully remove the cooked pizza from the oven onto your cutting board. Transfer it to a wire cooling rack for 5-10 minutes to maintain a crispy crust as it cools.
  6. Finish and Serve: Top the pizza with fresh pea shoots for a burst of freshness. Slice the pizza and serve immediately while warm and delicious.

Notes

  • Allowing the baking steel or pizza stone to heat thoroughly ensures a crispy, evenly cooked crust.
  • Use parchment paper for easy transfer of the pizza to and from the oven without disturbing the toppings.
  • Keep a close eye while baking as cooking time may vary based on dough thickness and oven intensity.
  • You can prepare pea shoot pesto in advance and store it refrigerated for up to 3 days.
  • For a crispier crust, allow the pizza to cool on a wire rack rather than a flat surface.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 10-15 minutes
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian

Find it online: https://monicarecipes.com/prosciutto-and-pea-shoot-pizza-recipe/