Description
This vibrant Pea Prosciutto Spring Pizza combines fresh seasonal vegetables with creamy mozzarella, savory prosciutto, and a hint of basil vinaigrette on a crisp homemade pizza dough. Perfect for a quick, fresh, and flavorful meal that celebrates spring ingredients with a perfect runny egg topping.
Ingredients
Pizza Dough
- 1 recipe fresh pizza dough
Toppings
- 1/3 cup basil vinaigrette
- 1 cup mozzarella (shredded or fresh mozzarella sliced)
- 1/2 cup fresh peas (blanched)
- 1/2 cup sugar snap peas (sliced thin)
- 1 bunch asparagus (tips only, blanched)
- 2 eggs
- 4 ounces prosciutto
- Kosher salt and freshly cracked black pepper to taste
- Fresh basil (torn into pieces)
Instructions
- Preheat the oven: Preheat your oven to 475 degrees F to ensure it's hot enough for a crispy, well-cooked pizza crust.
- Prepare the dough: Shape the dough into two medium-sized pizzas on a clean, floured surface. Let the dough rest for 5 minutes, then gently reshape to your desired size. Transfer the dough onto a lightly floured rimless baking sheet or pizza peel for easy handling.
- Add toppings and start baking: Spread the basil vinaigrette evenly over each pizza dough base. Next, sprinkle mozzarella cheese generously on top. Distribute the blanched fresh peas, thinly sliced sugar snap peas, and asparagus tips over the cheese. Place the pizzas in the oven and bake for about 5 minutes to start melting the cheese and cooking the vegetables slightly.
- Add the eggs and finish baking: Remove the pizzas from the oven carefully. Crack an egg onto each pizza, then return them to the oven to bake until the egg whites are fully set but the yolks remain runny—this will take approximately 3 to 5 minutes depending on your oven.
- Final garnishes and serving: Once the eggs are cooked to your liking, take the pizzas out of the oven. Lay slices of prosciutto over each pizza while still hot, allowing the warm pizza to slightly soften the prosciutto’s flavor and texture. Garnish generously with torn fresh basil leaves, then season with kosher salt and freshly cracked black pepper to taste. Serve immediately.
Notes
- Blanch peas and asparagus by boiling them for 1-2 minutes and then shocking them in ice water to preserve their vibrant color and crunch.
- Use a pizza peel or rimless baking sheet to easily transfer pizzas in and out of the oven.
- Adjust egg cooking time to preference—less time for runnier yolks, more for firmer eggs.
- Fresh basil should be added after baking to maintain its bright flavor and color.
- This recipe works well with homemade or store-bought pizza dough.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
