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Pea pesto and prosciutto pizzas

Pea pesto and prosciutto pizzas


Because pizza tastes even better when you make it yourself

  • Feeds 4 Feeds 4
  • Ready in 1 hour 25 minutes

Each serving contains

  • Energy
    3696kj 883kcal
  • Fat
    High 63%
  • Saturates
    High 57%
  • Sugar
    Low 63%
  • Salt
    High 63%

% of adult’s reference intake | Carbohydrates per serving : 88g


  • 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


  1. Mix the flour, yeast and salt in a bowl, make a well in the centre and pour in the oil and 300ml warm water
  2. Bring together to form a slightly wet dough
  3. Tip onto a lightly floured work surface and knead for 10 mins, until smooth and elastic
  4. 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
  5. Meanwhile, for the pesto, boil the peas for 3 mins, then drain and refresh in cold water
  6. +G11Set a few nuts aside and blend the rest in a food processor with the peas, cheese and basil
  7. Pour in the oil and blend until smooth
  8. Preheat the oven to 240°C/fan 220°C/Gas 9
  9. Grease 2 baking sheets
  10. Tip the dough onto a lightly floured work surface and knock the air out
  11. Cut in half and roll each out to an oval about 35cm x 20cm
  12. Put on the sheets
  13. Spread with the pesto, tear over the mozzarella and prosciutto, then scatter with the reserved nuts
  14. Bake for 12-15 mins, until the base is golden and the cheese has melted

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