This easy homemade pizza uses fresh pea pesto and pea shoots for a burst of spring and summer flavor!
- 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.
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.
Keywords: pizza, spring, summer