Pea pesto and prosciutto pizzas
https://www.coop.co.uk/recipes/pea-pesto-and-prosciutto-pizzas
Because pizza tastes even better when you make it yourself
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Feeds
4
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Ready in
1 hour
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 88g
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Ingredients
- For the bases:
- 450g Co-op plain flour, plus extra to dust
- 7g fast action yeast
- 1 tsp salt
- 1 tbsp Co-op olive oil, plus extra to grease
- For the topping:
- 200g Co-op fresh British peas (podded weight)
- 50g pine nuts, toasted
- 35g Co-op Parmigiano
- Reggiano, finely grated
- 25g basil, chopped
- 75ml Co-op olive oil
- 1 x 225g Co-op mozzarella
- 80g Co-op prosciutto crudo
Method
- Mix the flour, yeast and salt in a bowl, make a well in the centre and pour in the oil and 300ml warm water
- Bring together to form a slightly wet dough
- Tip onto a lightly floured work surface and knead for 10 mins, until smooth and elastic
- Put the dough in a lightly greased bowl, cover with a clean cloth and leave to rise in a warm place for about an hour or until it has doubled in size
- Meanwhile, for the pesto, boil the peas for 3 mins, then drain and refresh in cold water
- +G11Set a few nuts aside and blend the rest in a food processor with the peas, cheese and basil
- Pour in the oil and blend until smooth
- Preheat the oven to 240°C/fan 220°C/Gas 9
- Grease 2 baking sheets
- Tip the dough onto a lightly floured work surface and knock the air out
- Cut in half and roll each out to an oval about 35cm x 20cm
- Put on the sheets
- Spread with the pesto, tear over the mozzarella and prosciutto, then scatter with the reserved nuts
- Bake for 12-15 mins, until the base is golden and the cheese has melted
