Breads
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Makes one 12-inch pizza
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Makes one 12-inch pizza
Fresh and vibrant seasonal ingredients make this the perfect pizza to celebrate spring.
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
carb. 18g
pro. 5g
fat 5g
sat. fat 1g
chol. 29mg
sod. 246mg
calc. 20mg
fiber 1g
Ingredients
- 1 pound pizza dough, room temperature for 1 to 4 hours
- 1 ounce Pecorino Romano, cut into ½-inch pieces
- ¼cup Spring Pea Pesto
- ¼cup ricotta
- 1large egg
- 2 tablespoons pea shoots
- extra-virgin olive oil, for drizzling
Preparation
- 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.
- Preheat the oven to 450°F at least 30 minutes before you plan to bake the pizza.
- 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.
- 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).
- Spread the pesto over the dough, leaving a 1-inch border. Dollop the ricotta over the pesto and then sprinkle with the Pecorino.
- 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.
- 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.
- Remove the pizza from the oven, and then top with the pea shoots.
- Transfer to a cutting board. Slice and serve.