Ricotta Pizza with Prosciutto and Fresh Pea Salad – you’ll love this pizza bianca topped with a fresh pea salad, salty prosciutto, and creamy cheese! This post and giveaway is brought to you by DaVinci Wines.
Note: I originally shared this Ricotta Pizza with Prosciutto and Fresh Pea Salad on April 28, 2013; it was not sponsored at the original time of publication. However, it has been updated on August 19, 2019 in partnership with DaVinci Wines.
Pizza goes beyond tomato sauce and mozzarella.
It doesn’t even have to have tomato sauce and mozzarella, for that matter.
One of my favorite pizzas is a pizza bianca — a ricotta pizza that, for some reason, is hard to find on the West Coast. Like a “Sicilian” it’s one of those quintessential pizzas that I can only seem to find when I go back home to New York.
When you step into my favorite pizzeria in New York, you are greeted by a long line of options at the counter — from the classic Margherita to pizza topped with meatballs and salami, artichokes and tomatoes, but it’s the white pizza that has a special place in my heart.
There’s nothing better than a simple pizza bianca with its creamy ricotta topping on a perfectly wood-fire oven-baked crust.
Well, maybe there is.
This Ricotta Pizza with Prosciutto and Fresh Pea Salad is a recipe that I shared over five years ago, and it takes the comfort of an East Coast white pizza and tops it with the freshness of a West Coast salad. You may find the combination puzzling, but I assure you, it’s absolutely delicious, with its contrast of flavors, temperatures, and textures!
And what pairs perfectly with pizza? Well, wine, of course! I was excited to revisit this recipe and pair it with wines from DaVinci Wines. Both their Chianti and Pinot Grigio pair perfectly with this ricotta pizza — the chianti highlights the zing from the pea salad and the pinot grigio swirls beautifully with the sharpness of the feta and ricotta.
To make the pizza, DaVinci Wines also sent me an Ooni Wood-Fired Pizza Oven — I’ve heard so many great things, and I have to say, it is a game-changer when it comes to making pizza. By now, you know that I have made pizza in the oven, in a Dutch oven, on the grill and even on the stove, but nothing compares to pizza made in a real pizza oven.
It adds a crispness to the crust and a smokey flavor that can only come from a woodburning stove, and just makes everything taste so much better!
HOW TO MAKE RICOTTA PIZZA WITH PROSCIUTTO AND FRESH PEA SALAD
This pizza is a whole meal in itself: you’ve got cheesy carbs and the freshness of a vibrant pea salad in one! Making it is utterly simple, making it an easy dinner any night of the week!
- Start by blanching the peas in boiling water, straining, and tossing it with the onions in olive oil and vinegar. After seasoning with salt and pepper, let it chill in the fridge while you make the rest of the pizza.
- To make the pizza, mix the ricotta and feta cheeses and season with salt and pepper. Roll out your pizza dough to your desired shape.
- Spread the ricotta mixture over the dough and scatter with prosciutto. Give it a quick bake until the pizza crust is golden! If you’re using a standard oven, this takes about 15-17 minutes. For pizza ovens like the Uuni, it takes just about 2-3 minutes.
DAVINCI WINES PIZZA OVEN SWEEPSTAKES
I’m so excited that you can have a taste of Italy in your own home! DaVinci Wines is hosting a sweepstakes for your very own DaVinci Wood-Fired Pizza Oven by Ooni!
Text “DaVinci” to 73876 to enter for a chance to win. Official rules can be found at: https://www.davinciwinesweepstakes.com/
MORE PIZZA RECIPES TO TRY
Disclosure: This post was updated in partnership with DaVinci Wines. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Ricotta Pizza with Prosciutto and Fresh Pea Salad
For the Fresh Pea Salad
- 1 1/2 cups fresh English peas
- 1/2 cup thinly sliced red onions
- 1-2 tablespoons extra virgin olive oil use best quality you can find
- 1-2 tablespoons white balsamic vinegar
- Kosher salt
- Freshly ground black pepper
- 1/4 cup feta cheese
For the Ricotta Pizza
- Pizza dough
- 1 cup whole milk ricotta cheese
- 1/2 cup feta cheese
- 3 oz smoked prosciutto
- Kosher salt
- Freshly ground black pepper
- 2-3 tablespoons best quality extra virgin olive oil
- All-purpose flour for rolling and dusting
- 4-5 fresh basil leaves
- Bring a small saucepan of water to a rolling boil. Drop in the fresh English peas, cook for 90 seconds, and strain. In a medium bowl, combine the fresh English peas with the red onion, and toss in the olive oil and white balsamic vinegar. Season to taste with salt and pepper. Set aside to cool in the refrigerator.
- In a bowl, mix the ricotta and feta cheeses, and season to taste with salt and pepper. Chill in the refrigerator until ready to use.
- Place a pizza stone in the lowest rack of the oven and preheat the oven to 450°F. If using a wood-fired pizza oven, preheat the oven following the manufacturer's instructions.
- On a floured surface, roll out the pizza dough to about 12 inches in diameter. Transfer to a pizza paddle dusted with cornmeal (or a baking sheet lightly greased with olive oil). Press dimples into the dough, as well as a ridge around the perimeter to prevent the cheeses from oozing. Brush the dough lightly with olive oil. Spread the ricotta mixture over the dough and scatter the prosciutto.
- To bake in oven: Bake for 15-17 minutes, or until the pizza crust is golden.To bake in wood-fired pizza oven: Bake for about 30-40 seconds, rotate. Bake for an additional 30-40 seconds, until the crust is evenly cooked.
- Toss the remaining feta cheese in the pea salad. Top the pizza with the salad and the fresh basil. Slice and serve immediately.
PIZZA MAKING TIPS
- Roll the dough on a well floured surface (such as a silicone mat).
- If you find your dough is bouncing back and not rolling out, let it rest a little longer.
- Before transferring the dough to the pizza peel, generously dust the pizza paddle or pizza peel with flour to help release it from the paddle to the pizza stone/oven. Shake the peel a few times to make sure the dough is able to move around.
- Once the dough is on the peel, work quickly. The longer it stays on the peel, the flour will absorb and the dough will stick to the peel. Quickly add the toppings and transfer to the oven.
- Use a quick back and forth motion to slide the pizza from the peel to the baking stone. Again, do this as fast as possible!!