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Spring Pea, Prosciutto and Ricotta Pizza

Spring Pea, Prosciutto and Ricotta Pizza
Spring Pea, Prosciutto and Ricotta Pizza
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Spring Pea, Prosciutto and Ricotta Pizza

This recipe looks involved but it really isn't. The mixture gets tossed into a food processor or blender and is done quickly. The balance of the meal prep is topping the pizza.
Print Recipe
Servings 2

Ingredients
  

Ingredients for Pea and Ricotta Mixture

  • 1 cup fresh peas, blanched for 2 minutes & drained; (reserve half); can use thawed frozen peas too
  • 1 cup ricotta; divided in half
  • 1 clove garlic, minced
  • 1/4 cup walnuts
  • 1/2 cup parsley leaves; packed
  • 1 tablespoon lemon juice + (zest some of the lemon for topping)
  • 1/4 teaspoon Redmond's Real Salt
  • 1/3 cup olive oil

Ingredients for Rest of Pizza

  • 1 plain pizza shell
  • 1 tablespoon Simply Ghee; melted
  • 1 small shallot, thinly sliced
  • 1 small garlic clove, sliced
  • 1/2 cup reserved ricotta
  • 1/2 cup reserved peas
  • 2 ounces prosciutto
  • 1/2 cup mozzarella cheese or mini balls
  • 3 tablespoons Parmesan cheese, grated
  • 1 tablespoon lemon zest
  • Mint leaves for garnish

Instructions
 

Instructions for Pea and Ricotta Mixture

  • Toss all of the pea and ricotta mixture ingredients into a food processor and blend till smooth. Set aside.

Instructions for Pizza

  • Preheat oven to 425F
  • Toss ghee into a small saute pan, melt and add shallots. Cook for about 2 minutes over medium. Add the garlic and saute till lightly browned.
  • Spread this mixture evenly over the plain pizza shell, followed by spreading the pea and ricotta mixture over the entire shell making sure to reach the edges.
  • Layer prosciutto and then top with mozzarella cheese. Top with most of the peas, leaving some for garnish.
  • Place in the oven directly on the rack or if using a pizza stone, make sure its preheated too. Place a sheet pan or foil on the rack directly under the pizza to catch any drippings.
    Bake in oven for 10 minutes. Remove from oven, add the Parmesan cheese, more mozzarella if you desire, add the rest of the peas, lemon zest and season with salt.
  • Put back into the oven for approximately 5 minutes.
  • Then carefully slip the pizza under the broiler for no longer than 2 minutes! The cheese just needs to be browning and puffy. Do NOT let it burn so keep a watchful eye on it the entire time under the broiler. Remove BY 2 minutes if not sooner.
  • Remove from oven using a pair of tongs and place directly onto a wire rack to cool for 2- 3 minutes.
  • Season with salt and pepper and garnish with fresh mint leaves if desired.

Notes

The size of your pizza shell determines the number of servings.  Plus you can always serve it alongside a salad for a more complete meal.
You choose the pizza shell but we honestly prefer a homemade sourdough pizza crust.  In a pinch for this recipe we used Cappello’s Naked Crust, an almond based pizza crust for those sensitive to grain and  gluten.  Baked directly on the oven rack makes this one nice n’ crispy.
You may consider using smoked salmon in place of prosciutto if pork isn’t your thing!  Or even white cannellini beans would also work. 
Lastly the pea and ricotta mixture is also good on pasta or to serve as a condiment or sauce for fish and chicken.  Great on a burger as a topping too.
Tried this recipe?Let us know how it was!