Ricotta Pizza with Prosciutto and Fresh Pea Salad

This is my new favorite way to enjoy a pizza bianca. Topped with a fresh pea salad, each bite has the lovely pop of sweet peas, salty prosciutto and creamy cheese.
Ricotta Pizza with Prosciutto topped with Fresh Pea Salad on parchment paper.
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5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 279kcal
Author Liren Baker


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.



  • 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!!


Calories: 279kcal | Carbohydrates: 9g | Protein: 11g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 341mg | Potassium: 187mg | Fiber: 2g | Sugar: 4g | Vitamin A: 553IU | Vitamin C: 15mg | Calcium: 189mg | Iron: 1mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante