Okay, so you know how sometimes you just want amazing pizza but don’t have a ton of time or a million fancy ingredients? That’s exactly where this Prosciutto and Pea Shoot Pizza comes in! When I first threw this together, I was a little skeptical about the pea shoots – I mean, are they just fancy weeds? Boy, was I wrong! The delicate peppery bite from the shoots, combined with that salty, melt-in-your-mouth prosciutto? Pure magic. It’s become my go-to for a quick weeknight dinner that still feels super special. Trust me, it’s a total game-changer!
Why You’ll Love This Prosciutto and Pea Shoot Pizza
Seriously, this pizza is a winner for so many reasons:
- Super Speedy: It comes together in about 35 minutes, start to finish! Perfect for when hunger strikes fast.
- Effortlessly Elegant: It looks fancy enough for guests but is honestly so simple to make.
- Flavor Bomb: That salty prosciutto and the fresh, peppery pea shoots are a match made in heaven.
- Customizable: You can totally tweak it with other veggies you have lying around.
- Weeknight Warrior: It’s my secret weapon for a satisfying dinner without all the fuss.
Ingredients for Prosciutto and Pea Shoot Pizza
Okay, let’s talk about what you need to grab from the store for this pizza masterpiece. It’s pretty straightforward, but trust me, the quality of what you pick makes all the difference!
- Pizza dough: One pound of your favorite dough. Store-bought is totally fine for a quick weeknight dinner, or if you’re feeling ambitious, make your own sometime! Just make sure it’s room temperature so it stretches easily.
- Pizza sauce: About 1/2 cup. Use a good quality one that you love the taste of.
- Mozzarella cheese: 8 ounces, shredded. I always go for whole milk mozzarella for the best melt! You can grate your own from a block if you have time; it melts so much better than the pre-shredded stuff. For a little extra pizzazz, maybe add some parmesan too, like these cheesy mozzarella sticks inspiration!
- Prosciutto: 4 ounces, thinly sliced. This is key for that salty, savory punch. Look for good quality Italian prosciutto if you can.
- Pea shoots: 2 cups. Now, this is where the magic happens! Make sure you get fresh ones. They add this lovely, slightly peppery freshness that cuts through the richness of the cheese and prosciutto.
- Olive oil: 2 tablespoons, for drizzling. Extra virgin is always my preference for that lovely fruity flavor.
Essential Equipment for Making Prosciutto and Pea Shoot Pizza
You really don’t need a ton of fancy stuff for this pizza, which is part of why I love it! You’ll want a good pizza stone or a sturdy baking sheet to get that crust nice and crisp. A pizza cutter is a must for slicing it up cleanly, and having a rolling pin or just your hands to stretch the dough is all you need. Easy peasy!
Step-by-Step Guide to Your Prosciutto and Pea Shoot Pizza
Alright, get ready to assemble this beauty! It’s so straightforward, you’ll wonder why you ever ordered pizza delivery. First things first, let’s get that oven screaming hot. You want it at 450°F (232°C). If you have a pizza stone, pop that in while the oven preheats so it gets nice and toasty – trust me, it makes a world of difference for the crust.
Now, let’s handle that dough. If you bought it from the store, let it sit out for about 20-30 minutes until it’s nice and pliable. On a lightly floured surface, gently stretch or roll out your dough to your desired thickness and shape. I usually go for a round shape, but hey, if you’re feeling artistic, make a square! Think of this like making your own homemade pizza masterpiece.
Once your dough is ready, transfer it to your pizza peel (if using a stone) or directly onto your parchment-lined baking sheet. Now, spread your pizza sauce evenly over the dough, leaving a little border for the crust. Don’t go too heavy, or you’ll end up with a soggy pizza, and nobody wants that. After the sauce, sprinkle on that lovely shredded mozzarella cheese. Get it all over!
Time for the first bake! Slide that pizza into the preheated oven. You’ll want to bake it for about 10-12 minutes, or until the crust is puffed up and starting to turn golden brown. Keep an eye on it in that last few minutes.
Okay, here comes the fun part! Carefully pull the pizza out of the oven. Now, artfully arrange those thin slices of prosciutto all over the cheesy goodness. Don’t be shy! Then, pile on those pretty pea shoots. You want them to just wilt slightly, not get all mushy. A little pop of green is exactly what we’re going for. A final flourish: a light drizzle of olive oil all over the top.
Pop it back into the oven for just another 2-3 minutes. This second bake is just to warm everything through and meld those flavors. You want the prosciutto to get slightly crispy and the pea shoots to soften just a touch. And that’s it! Slice it up using your trusty pizza cutter (or a sharp knife, if that’s all you have!) and serve immediately. It’s almost as fun as making a Halloween ghost pizza, but way faster!
Tips for the Perfect Prosciutto and Pea Shoot Pizza
Want to take your Prosciutto and Pea Shoot Pizza from great to absolutely legendary? I’ve got a few little tricks up my sleeve that I’ve picked up. These are the things that make me go, “Wow!” every single time I make it.
First off, don’t overdo the sauce. Seriously, a thin layer is all you need. Too much sauce is the number one culprit for a soggy pizza bottom, and we are *not* having that. Think of it as just a whisper of sauce to tie everything together.
Next, for that perfect crispy crust? Make sure your oven and your baking surface are HOT. Preheating your pizza stone or baking sheet for at least 20-30 minutes is non-negotiable. It gives that dough a big jumpstart!
And about those pea shoots! They are delicate, so add them right at the end. I like to add them *after* the prosciutto has had a minute to warm up on the pizza. This way, they just get slightly wilted and retain that fresh, vibrant flavor and color. You could even toss them with a tiny bit of olive oil and lemon juice beforehand if you want an extra zing, kinda like how I prep my crispy Brussels sprouts!
Finally, don’t be afraid to play with the cheese! While mozzarella is classic, a sprinkle of shaved Parmesan or even some dollops of creamy ricotta after baking can add another layer of deliciousness. Just experiment and find what makes your taste buds sing!
Ingredient Notes and Substitutions for Your Pizza
So, you’re making this pizza and realize you’re out of something, or just want to jazz it up a bit? No sweat! That’s the beauty of pizza, right? If you can’t find pea shoots – bummer, they’re so good! – baby arugula or even some fresh baby spinach will still give you a nice green pop. Just be aware the flavor will be a little different, maybe a bit more peppery with the arugula. And for the cheese? While mozzarella is king here for that gorgeous melt, a mix of mozzarella and provolone is fantastic, or even a sprinkle of sharp Parmesan adds a lovely nutty kick. You can also totally swap out the prosciutto for some crispy pancetta if you’re feeling adventurous!
Frequently Asked Questions About Prosciutto and Pea Shoot Pizza
Can I make the dough for this pizza ahead of time?
Absolutely! Pizza dough is a great candidate for making ahead. You can let it do its first rise, then cover it tightly and store it in the refrigerator for up to 2-3 days. Just remember to let it come to room temperature for about 30 minutes before you plan to stretch it out. This makes it much easier to work with!
What should I serve with this Prosciutto and Pea Shoot Pizza?
This pizza is pretty much a meal in itself, but if you want to round it out, a simple side salad with a light vinaigrette is perfect. Think mixed greens, maybe some cherry tomatoes. It complements the richness of the pizza without being too heavy. A glass of crisp white wine or a light Italian lager would also be fantastic!
How do I store leftovers of this pizza?
Leftovers are rare in my house with this pizza, but if you do have any, let it cool completely first. Then, wrap individual slices tightly in plastic wrap or store them in an airtight container in the refrigerator. It’s best eaten within 2-3 days. Reheating in a hot oven or a toaster oven is usually best to get the crust nice and crispy again!
Can I add other vegetables to this pizza?
You bet! This pizza is super versatile. If you have some thinly sliced red onion, a few mushrooms, or some halved cherry tomatoes, feel free to toss them on with the cheese before the first bake. Just make sure they’re not too watery, and don’t overload the pizza, or you might end up with that dreaded soggy crust!
Nutritional Information
Here’s a little peek at the estimated nutrition for one slice of this delicious Prosciutto and Pea Shoot Pizza. Remember, these numbers can wiggle around a bit depending on the exact brands and ingredients you use, but it gives you a good idea!
- Serving Size: 1 slice
- Calories: 350
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 5g
- Protein: 15g
- Sodium: 600mg
- Cholesterol: 45mg