Pizza. Okay now that I have your attention, that is what we are making today. But this isn’t like your normal, I’m making bad decisions, at one in the morning, after a fun night in Old Town Scottsdale, pizza. This is like pizza that says “hey I’m sophisticated, refined, I drive a four-door sedan, and I might play chess” pizza. Maybe you even find yourself pouring a glass of your finest Chablis as you make this pizza. And honestly, as I was making this pizza, I couldn’t help but think “Someone should paint a picture of this pizza”.
Anyways, I have been wanting to do something with pea and mint puree ever since spring sprang. And what better way then to use it as a pizza base, it is a light and fresh way to enjoy what is typically a guilty pleasure and it’s just as enjoyable. I ended up making my own Naan Bread using a recipe from Once Upon a Chef, and it did not disappoint. I just subbed out fennel seeds, instead of the anise seeds. Click on the link to get the recipe. You can always buy pre-made naan as well, but honestly to make this Pea, Mint, and Prosciutto Naan Pizza, fresh is always best.
All in all, this Pea, Mint, and Prosciutto Naan Pizza makes for a great appetizer if you are hosting some guests, and excellent date night meal for 2, or I am just trying to watch Gossip Girl all night and pretend I’m, I mean you’re Blair Waldorf.
Pea, Mint, and Prosciutto Naan Pizza
Ingredients
- Naan Bread:
- 1 tsp, Active Dry Yeast
- 3 tsp, Sugar, divided
- 2 cup, AP Flour
- 1 tsp, Salt
- 1/2 tsp, Fennel Seed
- 3 tbsp, Greek Yogurt
- 2 tbsp, Olive Oil
- Pea and Mint Puree:
- 10 oz, Thawed Sweet Peas
- 1/4 cup, Mint Leaves
- 1 Garlic Clove
- 1 tsp, Salt
- 1/2 cup, Olive Oil
- 1/4 cup, Grated Parmesan Cheese
- Pizza Toppings:
- 6 Slices Prosciutto, chopped
- 8 oz, Fresh Mozzarella, thinly sliced
- 4 oz, Goat Cheese, crumbled
- 8 pieces, Asparagus, Shaved
- 2 tbsp reserved peas
Instructions
To make the Naan Bread: (skip if using store bought)
Combine yeast, water, and sugar in medium sized bowl, mix, and let sit until it begins to bubble
In separate larger bowl, combine remaining sugar, flour, fennel seeds, and salt. Whisk together
Once yeast mixture is bubbly, add olive oil and greek yogurt and mix
Pour wet ingredients into dry ingredients, and mix with rubber spatula, once it starts to come together use your hands, it will become less sticky and turn into a soft ball
Sprinkle flour on a clean counter and take your dough ball out, and knead for about 2 minutes
In a bowl that is at least triple the size of the dough ball, spray with non-stick spray, place the dough ball in the bowl, and cover with plastic wrap, place in warm area until dough has doubled in size, this can take 1-3 hours depending on temperature
Once dough has doubled, remove, and place on floured work space, I cut the dough in half and made 2 pizzas, but you can make 6 mini pizzas or even 1 large pizza
Roll out separated doughs to desired thickness, I rolled mine out to about 1/8th of an inch thick
In a large non-stick pan, on medium-high heat, lay rolled out dough on pan and cook until it starts to bubble, you will be able to slide dough by shaking pan when it is done, should be golden with some darker spots
Flip over and heat for 45 seconds, this will be your topping side
Remove and cover with paper towels or kitchen towels
Preheat Oven to 400 degrees
Toss shaved asparagus in olive oil and salt and pepper, roast for 7 minutes, remove and set aside
Mint and Pea Puree
In a blender or food processor, add garlic clove, mint, thawed peas, and salt and blend
While blending, slowly drizzle olive oil in blend for 15 additional seconds
Remove mint and pea mixture and stir in finely grated parmesan
To assemble pizza:
On naan bread, spread mint and pea puree as the base of the pizza on the side that was cooked for a lesser amount of time
Add sliced mozzarella, goat cheese, prosciutto, and roasted asparagus
Put in 400 degree oven and cook until cheese is melted and starting to brown
Remove top with remainder of reserved peas
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