Spring Pea Pesto Pizza

Makes one pizza

8       to 10 ounces prepared pizza dough (any preferred style),
         room temperature for at least 1 hour
¼      cup Spring Pea Pesto (page 19)
¼      cup ricotta
2       tablespoons finely shredded Pecorino Romano
1       large egg
2       tablespoons pea shoots
         extra-virgin olive oil, for drizzling

Nutritional information per serving (based on 8 servings):
Calories 137 (32% from fat) • carb. 18g • pro. 5g • fat 5g • sat. fat 2g chol. 29mg • sod. 247mg • calc. 20mg • fiber 1g

1. Preheat the pizza oven with the pizza stone on the rack to 700°F.
2. Stretch the pizza dough out to a 10- to 12-inch round.
3. Transfer the dough to the pizza peel generously dusted with
flour.
4. Spread the pesto over the dough, leaving a 1-inch border.
Dollop the ricotta over the pesto and the sprinkle with the
Pecorino.
5. Gently shimmy the pizza on the peel to ensure it isn’t sticking.
If the dough is sticking, gently lift the dough and spread
additional flour underneath.
6. Set the timer for 3 minutes. Slide the pizza off the peel
and onto the pizza stone. Start the timer.
7. When the timer sounds, carefully pull the pizza out a little
and put the raw egg in the center. Carefully slide the pizza back
into the oven and close the door. Bake for 1 to 2 more minutes,
or until the egg white is fully cooked. Add more time if you
prefer a darker or more firmly cooked egg.
8. Use the peel to remove the pizza from the oven, and then top
with the pea shoots.
9. Transfer to a cutting board. Slice and serve.