Pea and ham pizza

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This pizza dough comes together in just a few minutes, and if you make it ahead of time, you're ready for a quick (and delicious) homemade dinner. This dough uses eggs, which helps create a crisp, golden crust; I like this style dough for home bakers because without a wood oven, it's super hard to get a super crispy crust, so eggs help here. I cover mine with fresh mozzarella, fresh ricotta, peas, and ham, but feel free to vary it with any product that looks good. —Posie (Harwood) Brien

  • For the mass
  • 1 tablespoon

    instant or active dry yeast

  • 1 tsp


  • 1 1/2 cups

    warm water

  • 3


  • 1 tablespoon


  • 2 3/4 to 3 3/4 cups

    (330 to 450 grams) to all-purpose flour (or "00" if desired)

  • For coverage
  • 8 ounce

    fresh mozzarella

  • 3/4 cup

    fresh ricotta

  • 1 cup

    fresh peas, shelled

  • 4 oz


  • 1/4 cup

    chopped chives, only green parts (optional)

  1. In a small bowl, beat the yeast and sugar in the warm water.

  2. In a large bowl, combine the yeast mixture with the eggs, salt, and flour (start with the least amount and add more as needed), and knead for about 5 minutes until smooth. The dough will be a little sticky but it should be relatively smooth and elastic. If it is really wet and sticky, add a little more flour.

  3. Transfer the dough to a large greased bowl, cover with plastic wrap or a damp tea towel and let it grow for about 1 1/2 hours – it should almost double in volume. If you want to prepare the dough well in advance, let it rise for just 45 minutes and then refrigerate for up to 36 hours. The cold temperature will slow down the increase and also help develop the flavor, which is a good advantage.

  4. When ready to bake, preheat the oven to 450 degrees F. If you have refrigerated the dough, allow it to reach room temperature before stretching.

  5. Grease two baking sheets generously with olive oil. Divide the dough in half and, working one piece at a time, roll and stretch the dough to fit the sheet.

  6. Top the pizza with pieces of fresh mozzarella and tablespoons of fresh ricotta (use half for each pizza) and spread / pat the cheeses in an even layer. Sprinkle the peas, chives (if you use them), and the torn pieces of prosciutto on top. Grind some fresh pepper (optional) on top.

  7. Bake the pizza for about 15 minutes, or until the cheese is bubbly and the edges are golden.

I like the hot homemade bread topped with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and fresh peas fresh from the vine.


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