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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!