Prosciutto Pizza With Roasted Asparagus And Fresh Peas - extra-virgin olive oil

Method

• Preheat the oven to 400F.
• Spread the asparagus out on a baking sheet.
• Drizzle with the olive oil, sprinkle with salt and pepper, and toss to coat.
• Roast until bright green and tender, 5 to 7 minutes.
• Remove from the oven, set aside, and increase the oven temperature to 550F.
• If you are using a pizza stone, place it in the oven at this time to preheat.
• Meanwhile, in a medium saucepan, melt 1 tablespoon of the butter over medium-high heat.
• Add the peas and swirl to coat them in the butter, then add the chicken stock.
• Bring the stock to a simmer and cook just until the peas turn bright green, 1 or 2 minutes.
• Remove the pan from the heat.
• Use a slotted spoon to transfer half the peas to a bowl and set aside.
• Put the remaining peas and their cooking liquid in a food processor or blender (I use a mini food processor here) and puree.
• Add the remaining 3 tablespoons butter and 1/2 cup of the Parmesan cheese and continue to process until smooth.
• Season with salt and pepper.
• Shape the pizza crust: Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand.
• With both hands, stretch the dough, being careful not to tear it.
• Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you.
• Continue to stretch the dough until its relatively even in thickness (the edges will be thicker thats okay) and you have the size you want.
• If you are using a pizza stone and a peel, dust the peel generously with cornmeal and lay the crust on the peel to slide it onto the pizza stone.
• If you are using a large baking sheet, brush the sheet with extra-virgin olive oil and sprinkle it with the cornmeal before placing the dough on the sheet.
• Using the back of a spoon, gently smear the crust with the pea sauce, leaving a border about 1 inch wide all around.
• Cut the asparagus into 1-inch pieces and scatter them over the crust along with the reserved whole peas and the prosciutto.
• Finally, sprinkle the remaining 1/2 cup Parmesan over everything.
• Transfer the pizza to the oven and bake until the crust is nicely browned and the cheese has melted, about 6 to 10 minutes.
• Some extra peas, a few torn slices of prosciutto and extra Parmesan, and you have my version of pizza e bisi.