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.