Proscuitto and Pea Pesto Pizza

As we had so much pea pesto left over from yesterday, we had to come up with creative uses for it. Pizza topping sounded like a creative use, so that’s what we did. We used our usual pizza base recipe, then topped it with the pea pesto instead of a tomato sauce. The pesto was a little hard to spread, but we got there in the end. Then we added roasted cherry tomatoes (that we had roasted with a little salt and pepper while the dough was rising), prosciutto and Laverstoke Park buffalo mozarella and sprinkled with fragrant dried oregano. Popped into the oven on our pizza stone at maximum heat until the cheese was bubbling and the various bits had browned.

The pea pesto base worked very well and obviously created a rather different pizza to the usual type that uses a tomato sauce base. The roasted cherry tomatoes did supply some of the sour tomatoey sweetness to balance out the nutty pesto. The prosciutto and mozarella were brilliant as usual and the oregano gave it all a delicious herby fragrance.