• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Main Course Recipes / Spring Pizza with Pea Lemon Ricotta and Prosciutto

Spring Pizza with Pea Lemon Ricotta and Prosciutto

April 12, 2017 By Spices in My DNA 4 Comments

  • Facebook
  • Twitter
  • Pinterest25
Jump to Recipe Print Recipe

Spring Pizza with Pea Lemon Ricotta and Prosciutto
Every time I make pizza from scratch, I wonder whyyyyy on earth I don’t make it more often. It’s SO freaking good! I’m thinking I need to make Friday pizza night a thing in this house.

Spring Pizza with Pea Lemon Ricotta and Prosciutto

It all begins with this whole wheat thin crust. It’s super light, but still chewy and crisp on the bottom. The perfect accompaniment to the creamy, lemony, garlicky ricotta. And salty prosciutto. And melty mozzarella. Oh my gosh.

And the prosciutto gets so crispy and delicious when baked in the super hot oven. I can’t get over it.

Spring Pizza with Pea Lemon Ricotta and Prosciutto

If you couldn’t already tell, I really love this. It didn’t even last 10 minutes in my house.

The base is a super simple blend of ricotta, peas, lemon zest, and garlic. It gets spread on the pizza and topped with prosciutto and mozzarella. It only bakes for 10-15 minutes, and that’s it! When it comes out of the oven, I love topping it with parm and fresh basil. My obligatory toppings to ANY pizza.

Spring Pizza with Pea Lemon Ricotta and Prosciutto=

The combination here is just insane. The salty prosciutto and lemony ricotta pair so wonderfully together. The pizza is really only 8 ingredients, not counting the dough. The dough is reallllly super simple to make if you have the time. If not, store-bought dough will do in a pinch!

Spring Pizza with Pea Lemon Ricotta and Prosciutto

I loved serving this with a big salad and an ice cold glass of sauvignon blanc. It was PERFECT.

Print

Spring Thin Crust Pizza Pea Lemon Ricotta and Prosciutto

This thin crust, springy pizza is topped with a delicious lemon pea garlic whipped ricotta and prosciutto. The perfect light meal to serve with a big salad!

Course Main Course, Pizza
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 2
Author Molly | Spices in My DNA

Ingredients

For the dough

  • 1/2 cup warm water
  • 1 1/2 teaspoons active dry yeast
  • 1 teaspoon honey
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

For the pizza

  • 1 cup ricotta cheese
  • 1/2 cup frozen peas, thawed
  • zest of 1/2 a lemon
  • 1 clove garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces prosciutto
  • 2 cups freshly grated mozzarella
  • 2 tablespoons freshly grated parmesan cheese, plus extra for serving
  • fresh basil for topping

Instructions

  1. Begin by making the dough. Add warm water, yeast, and honey to a large bowl. Stir and let sit for 5 minutes until bubbles form at the top. Add flour, salt, and olive oil and stir until it starts to form a dough.

  2. Work it together using your hands onto a clean, dry countertop dusted with flour to prevent sticking. Knead for 5 minutes until dough is smooth and elastic. Form dough into a ball and place back in bowl and cover with a dish towel. Drizzle with a little olive oil and toss the dough ball to cover. Let rise for 1-1½ hours, or until the dough has doubled in size.

  3. In the meantime, make the ricotta. Add ricotta, peas, lemon zest, salt, and pepper to a food processor. Blend for a minute or so until completely smooth and creamy. Set aside.

  4. Once dough has risen, lightly flour the countertop. Preheat oven to 450℉. Turn the dough out onto the countertop, and use heel of your hand to press and stretch the dough out into a large rectangle shape (or circle if you have a pizza stone) until it's about a ¼-inch thick or less. If you want a super thin crust, you can use a rolling pin, but it isn't necessary. Place dough on an oiled baking sheet or pizza stone.

  5. Spread the ricotta mixture evenly onto the dough.

  6. Top with half of the mozzarella, then arrange the prosciutto on top. Top with remaining mozzarella and the parmesan cheese. Bake for 10-15 minutes or until cheese is golden and bubbly and crust is golden as well.

  7. Top pizza with extra parm and basil leaves and serve!

Related Posts:

  • Gluten Free Margherita Pizza
    Gluten Free Margherita Pizza
  • Fig Olive Rosemary Whole Wheat Focaccia
    Fig Olive Rosemary Whole Wheat Focaccia
  • Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
    Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes

Filed Under: Main Course Recipes, Pizza Tagged With: peas, pizza, prosciutto, ricotta, spring, thin crust, whole wheat

Previous Post: « Leek Bacon Potato Frittata
Next Post: Carrot Cake Loaf with Vanilla Bean Maple Ricotta »

Reader Interactions

Comments

  1. Karly

    April 17, 2017 at 1:03 pm

    It’s like I can already taste the prosciutto! SO fresh and springy and pretty- and, of course, insanely delicious. NEED!

    Reply
    • Spices in My DNA

      April 17, 2017 at 8:07 pm

      Thank you SO much Karly!

      Reply
  2. cakespy

    April 17, 2017 at 2:17 pm

    Wow, what a great flavor combo you have going on here! I love the contrast and the saltiness of the proscuitto.

    Reply
    • Spices in My DNA

      April 17, 2017 at 8:06 pm

      Thank you so much! Salty prosciutto makes everything better!

      Reply

Leave a Reply Cancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Warm Artichoke Bruschetta
  • Favorite Kale Salad
  • Blueberry Buckle Coffee Cake
  • Burrata Toast with Caramelized Peaches
  • Lemon Artichoke Hummus

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...