Spring Pea Pesto Pizza

Makes one 12-inch pizza 

1            pound pizza dough, room temperature for 1 to 4 hours
1            ounce Pecorino Romano, cut into ½-inch pieces
¼           cup Spring Pea Pesto
¼           cup ricotta
1            large egg
2            tablespoons pea shoots
              extra-virgin olive oil, for drizzling

Nutritional information per slice: Calories 136 (32% from fat) • carb. 18g • pro. 5g • fat 5g • sat. fat 1g • chol. 29mg • sod. 246mg • calc. 20mg • fiber 1g

1. Prepare the pizza dough and set aside to rise. Position a rack about 8 inches from the top of the oven. If using a baking stone, place it on the rack.
2. Preheat the oven to 450°F at least 30 minutes before you plan to bake the pizza.
3. Insert the metal chopping blade in the work bowl of a food processor. Add the Pecorino Romano and pulse 4 to 5 times to roughly chop, and then process until finely grated; reserve.
4. Once the dough has risen, punch down. Let rest for 10 minutes. On a lightly floured work surface, roll the dough out to a 12-inch round. Place on a perforated pizza pan or a pizza screen or baking sheet (if using a baking stone, prepare on a pizza peel or baking sheet without sides that has been well sprinkled with all-purpose flour).
5. Spread the pesto over the dough, leaving a 1-inch border. Dollop the ricotta over the pesto and then sprinkle with the Pecorino.
6. Bake for 8 minutes, rotating halfway through baking time, or until the pizza crust is almost golden-brown and the cheese is starting to melt.
7. Carefully pull the pizza out a little and put the raw egg in the center. Carefully slide the pizza back into the oven. Bake for 1 to 2 more minutes, or until the egg white is fully cooked and the crust is golden and crisp. Add more time if you prefer a darker or more firmly cooked egg.
8. Remove the pizza from the oven, and then top with the pea shoots.
9. Transfer to a cutting board. Slice and serve.