This ‘za gives us all the spring feels.
While maybe not the most conventional Easter dish – I’m still going to try to sell it to you as one. I was once told I’m not the best salesman (woman) – but I’ll ignore it.
We’ve got veggies, eggs, pea pesto, and lots of freshly squeezed lemon juice!
Not to mention, prosciutto + cheese.
I think we can please everyone at Easter with a slice of this.
I’ve been dreaming of fresh pesto since the end of last summer. It’s safe to say that y’all know I’ve confessed my adoration for pesto plenty of times, so this probably doesn’t come as any surprise.
Pesto pizza is my absolute favorite. I know, everything with pesto is my favorite – but pizza tops the list. Throw whatever you want on top of it, as long as the pizza crust is crispy and the pesto is fresh – I’m helping myself to a slice.
But it’s not quite basil season (yet) – and truth be told all the basil I’ve found in stores doesn’t last for more than a day or two, so I thought it would be a good time to get seasonally creative and try something new.
(With a few tablespoons of basil, shhh – just the ones that weren’t wilted.)
Love, love, love this. The peas make the pesto so fresh – it’s an ode to spring.
Another ode to spring in this ‘za? Asparagus!
I’ve known it for a long time but maybe because I’ve been eating it more often than normal (like four times a week right now) – I’ve had the realization that it’s probably in my top three favorite veggies. The texture is what gets me – it’s amazing fresh and crunchy, roasted and crispy, and especially when it’s soaking up pea pesto, melted mozz + egg yolk.
Does it get any better?
So I’m trying to sell this as a possible Easter brunch (or dinner dish) for a few reasons. Obviously the spring vibe it gives off is #1.
#2 is that pizza is easy, sharable, fun to assemble, and filling. (Heck, you don’t even need to make the dough fresh – buy a store-made one, I’m not telling anyone.)
#3 We need a good dish to throw on the table for people to munch on!
#4: pizzzzzzzaa! It’s impossible to say no.
I sold you, didn’t I?
- 2¼ teaspoons active dry yeast (one packet)
- 1⅛ cups warm water
- 1 tablespoon olive oil
- 1 tablespoon honey
- 3 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup fresh peas, blanched (you can use frozen ones too, thawed)
- 2 tablespoons fresh basil
- 1 clove garlic
- 1 lemon, juiced
- 2 tablespoons freshly-grated parmesan cheese
- 2 tablespoons pine nuts (walnuts or pistachios work too!)
- 3-4 tablespoons olive oil
- Salt and pepper
- Pinch of red pepper flakes
- 8 ounces fresh mozzarella cheese, sliced
- ¼ cup freshly grated parmesan cheese
- 3-4 eggs
- 1 bunch asparagus, ends trimmed
- ½ cup sun-dried tomatoes, halved
- 4-6 prosciutto slices
- Fresh lemon juice
- Crushed Red pepper
- Salt and pepper
- In a large bowl, combine yeast, warm water, olive oil, and honey. Mix with a spoon, then let sit for 10 minutes, until foamy. Add in 2½ cups flour and 1 teaspoon salt, stir well until the dough starts to come together, but is still a little sticky. Using your hands, form the dough into a ball and add in the remaining ½ cup of flour. Knead the dough on a floured surface for a few minutes.
- Rub the same bowl with a little bit of olive oil and place the dough inside the bowl, turning to coat all sides with the oil. Cover the bowl with a towel and let sit in a warm place for 1- 1½ hours to rise.
- Preheat the oven to 450 degrees F, or if you're using a pizza stone, preheat to 500 degrees F.
- Once the dough has risen, lightly flour a flat surface. Use your hands or a rolling pin to roll out the pizza dough until it reaches your desired shape.
- Add all ingredients to a food processor or blender, pulse until smooth. With the motor running, slowly add in the olive oil, start with three tablespoons - and if you want it a little thinner, add an additional tablespoon. Taste and adjust seasoning. Transfer to a jar, store in the fridge up to one week.
- Spread the pesto on top of the prepared rolled out dough. Top with slices of mozzarella, and parmesan. Carefully crack the eggs over the cheese, sprinkle with salt and pepper. Bake 8-10 minutes, until cheese is melted and the egg is slightly cooked through. Remove the pizza from the oven and top with the asparagus spears and sun-dried tomatoes, sprinkle a little more parmesan cheese over top and put it back in the oven. Cook 7-9 minutes, or until the vegetables are slightly crispy and the eggs are fully cooked through to your liking. Roll the prosciutto up, and top the pizza with the prosciutto slices.
- Sprinkle with parmesan and crushed red pepper flakes, and a squeeze of lemon juice if desired. Enjoy!