1 cup frozen peas, thawed (or fresh peas, blanched in boiling water for 2 minutes)
2-3 green onions, thinly sliced
8-12 slices prosciutto (two per pizza)
4 to 6 fresh eggs (one per pizza)
Preheat the oven to 550°F with a pizza stone on the lowest rack. If you don’t have a pizza stone just preheat the oven.
On a well-floured surface, pat out each piece of dough into a flat disk about 4 inches in diameter. Continue to shape and stretch into a thin piece of dough about 10 inches in diameter. (See instructions for The Best Pizza Dough). Prick the dough all over with a fork. This will help prevent it from bubbling.
When the oven and pizza stone are heated remove the stone from the oven, carefully place the dough on the hot stone. Quickly spread ricotta and add your toppings (fresh arugula can be added after baking if you prefer). Crack an egg in the middle of the pizza. Return to the oven and bake for about 5 minutes or until the crust is browned and crispy and the egg white is set.
Repeat with remaining individual pizzas.
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