What's the best way to cook pizza at home?

We like using a baking steel or pizza stone for best results! Preheat your oven and baking steel for 30-60 minutes before baking, then use a pizza peel (or a cutting board or flat baking sheet) to carefully transfer your prepared pea shoot pizza to the hot stone (we like using a piece of parchment paper to make it easier to slide the pizza around). When pizza is ready, use tongs to carefully pull it out of the oven and onto a cooling rack or cutting board.

What's the best pizza dough for homemade pizza?

Grab some pre made store-bought dough or use our 15 minute pizza dough recipe for a quick option, or try our hearty whole wheat pizza dough ! You can also use your go-to pizza dough recipe if you already have a favorite.

Can I bake this pizza without a pizza stone or baking steel?

Yes! If you want to mimic the crispy crust you get with a pizza stone, you can put a sturdy sheet pan - one that doesn't warp in high heat - into the oven (if it has edges, turn it upside-down it so it's easier to slide the pizza on) to preheat for 30 minutes or so, then slide your pizza onto the hot baking sheet. You can also make this recipe into a pan pizza: just press the dough into shape right on a baking sheet or pizza pan, top, and bake!

Prosciutto and Pea Shoot Pizza

Name: Prosciutto and Pea Shoot Pizza
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 1 batch your favorite pizza dough; 1/3 cup pea shoot pesto (you may not need it all); 4 ounces fresh mozzarella; 4 slices prosciutto; 1 cup fresh pea shoots, for topping

Description

This easy homemade pizza uses fresh pea pesto and pea shoots for a burst of spring and summer flavor!

Ingredients

Scale

1 batch your favorite pizza dough
1/3 cup pea shoot pesto (you may not need it all)
4 ounces fresh mozzarella
4 slices prosciutto
1 cup fresh pea shoots, for topping

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Instructions

Heat oven to 500° F with a baking steel or pizza stone inside. For best results, let the oven heat for 30-60 minutes to get the baking steel nice and hot.
Lay a piece of parchment paper over a large cutting board. Roll or stretch the pizza dough into shape and place on top of the parchment paper (this will make it easier to slide into the oven!).
Spread a thin layer of pea shoot pesto over the pizza dough. Top with mozzarella and prosciutto.
Slide pizza into the hot oven and bake until pizza is browned and the cheese is bubbling, about 10-15 minutes. The exact time will vary depending on your oven, equipment, and pizza dough: check it every few minutes and pull it out of the oven as soon as it looks done!
Use a pair of tongs to carefully pull the finished pizza out of the oven and onto your cutting board. Transfer pizza to a wire cooling rack for 5-10 minutes (a cooling rack helps the crust stay crispy while the pizza cools) then return to the cutting board for slicing.
Top pizza with fresh pea shoots. Slice and serve immediately.

Notes

How to make pea pesto: For detailed directions, follow our full recipe for Pea Shoot Pesto. In a nutshell, blend 1 cup of peas with 2 cups of pea shoots and 1 clove of garlic in a food processor with a pinch of salt and a squeeze of lemon juice, then stream in olive oil until you have a smooth pesto.

Substitutions and Additions. If pea shoots aren’t in season, you can use basil pesto, arugula pesto, or cilantro pesto in place of the pea pesto and use fresh herbs instead of pea shoots for topping.

Where can I find pea shoots? You can usually find pea shoots at the farmers' market or specialty grocery stores in spring and early summer! They may also be called pea tendrils or pea greens. Learn more: All about pea shoots.