On Deck: Recent & Vivid – Prosciutto and Pea Greens Pizza

By now most of you should be sick and uninterested in the chilly, cloudy days. Right here in Las Vegas, it’s sunny as regular! So, I wished to share some freshness and brightness into your world. This pizza combines the salty and savory flavors of prosciutto cotto and fontina, with a vivid taste explosion from the freshness of pea greens. They play so properly collectively, and I believe that you’ll actually love this taste mixture.

This recipe will make two 10-inch pizzas. Get pleasure from!

Chris Decker is managing accomplice at Metro Pizza in Las Vegas, NV.  Instagram: @everythingbutanchovies

On Deck: Recent & Vivid — Prosciutto and Pea Greens Pizza


Recipe kind: pizzas


  • 2 8-10 ounce dough balls
  • 6 ounces fontina, freshly grated
  • 2 ounces recent mozzarella (cubed)
  • 3-4 ounces very thinly sliced
  • prosciutto cotto
  • 2 ounces pea greens
  • Parm for shaving
  • Olive oil
  1. Stretch dough ball to desired thickness and prime with 3 ounces of the shredded fontina.
  2. Subsequent, dot the pizza with 1 ounce of cubed recent mozzarella and bake pizza at 550-600 F for 7-8 minutes.
  3. As soon as completed baking, enable to chill on a cooling rack for a minute or two.
  4. Lower pizza and prime with a scattering of the thinly sliced prosciutto cotto, then fill within the clean areas with the pea greens.
  5. Shave some Parmigiano Reggiano over your pizza after which drizzle together with your favourite olive oil.



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