Spring Pea Pizza
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Loading...Fresh Spring Peas with salty smoked ham slices, mozzarella and ricotta make a deliciously savory, fresh and rich pizza. Perfect for Spring!
Ingredients
- Pea Puree
- 2 6-8-oz. Bags Fresh English Peas - reserve 1/4 cup of the peas to leave whole
- Olive Oil
- Kosher Salt, to taste
- Juice from Half a Lemon
- Spring Pea Pizza with Ham
- 1 Prepared Pizza Dough
- Pea Puree
- 1/2 cup grated Low Moisture Mozzarella
- Smoked Ham Slices
- 1/4 cup Ricotta
- 1/4 cup Whole Fresh English Peas
- Fresh Cracked Black Pepper
Instructions
First, preheat the oven to 450 degrees F.
Pea Puree
Blanch the peas in boiling water for about 2 minutes, then drain and rinse in cold water. Reserve about 1/4 cup of the whole peas, then use a food processor the puree the peas, drizzle in a few tablespoons of olive oil to get a smooth texture. Season with kosher salt and a squeeze of lemon juice.
Spring Pea Pizza with Ham
Roll, spin, or stretch your pizza dough to about 12-inches round.
Spread on the pea puree – get even coverage, but don't make it too thick. You will likely have leftover puree that you can use to spread on crackers or toast.
Follow the pea puree with freshly grated or strips of low-moisture mozzarella. Then top the cheese with your ham slices.
Now here is where you make the call: if your ricotta is super fresh, creamy and a little loose, dollop it on after the pizza bakes. If your ricotta is a little firmer, dollop it on now, pre-bake. Then scatter the fresh whole peas around the top of the pizza. Even if you add the ricotta post-bake, scatter the peas on pre-bake.
Bake the pizza for about 15 minutes, until the cheese is melted and the crust is puffed and golden.
When the pizza comes out, let it sit for about 5 minutes before slicing. In the meantime, brush the crust with olive oil.
Top the baked pizza with fresh cracked black pepper.