Pea Prosciutto Spring Pizza

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What's a girl to do with a bunch of fab spring produce? Put it all on a pizza and slap an egg on it, duh! Spring Pizza is where it's at!

Pea Prosciutto Spring Pizza from www.whatsgabycooking.com (@whatsgabycookin)

That's basically my favorite way to cook. What's in the fridge, what did I grab from the farmers market, how can I make this into a pizza. Boom. I could live off pizza and this new Pea Prosciutto Spring Pizza is right up at the top of epic pizza recipes to come out of the what's gaby cooking kitchens! It's screaming to be made and enjoyed with a glass of white wine while chilling on the patio!!

And here's a tip I learned 100 years ago when I was in Vegas. Right before you serve a pizza with an egg on it, break up the egg with a spoon and spread the gooey insides all over the pizza for equal egg distribution! Perfection!! And if you're anti-egg on your pizza like my mom and dad (no judgement here) just leave it off and carry on your merry way!

Need more pizza ideas - here are 55 of our favorite homemade pizzas that put takeout to shame!

Pea Prosciutto Spring Pizza

Author: Gaby Dalkin
5 from 1 vote
When in doubt of what to do with a bunch of fab farmers market produce, put it all on a pizza and slap an egg on it, duh!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Dinner
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 recipe fresh pizza dough
  • cup Basil Vinaigrette
  • 1 cup mozzarella shredded or fresh mozzarella sliced
  • ½ cup fresh peas blanched
  • ½ cup sugar snap peas sliced thin
  • 1 bunch asparagus tips only, blanched
  • 2 eggs
  • 4 ounces prosciutto
  • Kosher salt and freshly cracked black pepper to taste
  • Fresh Basil torn into pieces

Instructions
 

  • Pre-heat oven to 475 degrees F.
  • Shape the dough into 2 medium-ish pizzas while on a clean floured surface. Let the dough sit for 5 minutes and then re-form to make sure it's as big as you'd like. Place the pizza dough on a lightly floured rimless baking sheet, or pizza peel.
  • Spread the basil vinaigrette over the top of each pizza. Top with the mozzarella, scatter the peas and asparagus on top of the cheese. Transfer to an oven and cook for about 5 minutes. Remove the pizza and add the egg on top of each pizza and transfer them back into the oven to continue to cook until the egg white is set and the yolk still runny .
  • Remove from the oven, Add the prosciutto on top and garnish with basil.

Notes

In a rush? Grab a ball of pizza dough from the deli counter.

Nutrition Information

Calories: 610kcal | Carbohydrates: 56g | Protein: 24g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 123mg | Sodium: 1124mg | Potassium: 405mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1441IU | Vitamin C: 21mg | Calcium: 192mg | Iron: 6mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

20 Comments

  1. My family absolutely loved this pizza!

    Five thumbs!

    We are trying many of your recipes while we are staying home practicing social distancing! Thanks Gaby!

  2. mmm that egg is perfection. i always have trouble timing eggs on pizzas because, um, duh, i never thought of par-baking the pizza then adding the egg on. game changer 🙂

    and peas on all the pizzas!! i love how they pop 🙂

  3. I'm all for egg on pizza, the runnier the yolk the better, but I like to postpone my gratification as long as possible and get a bigger yolk hit. So it gets saved until almost the last minute. Yummy! This pizza looks awesome.

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