Snap Pea And Prosciutto Pizza

In a small bowl, whisk the yeast and sugar into the warm water.
In a large bowl, combine the yeast mixture with the eggs, salt, and flour (start with the lesser amount and add more as needed), and knead for about 5 minutes until you have a soft dough. The dough will be a bit sticky but should be relatively smooth and elastic. If it's really wet and sticky, add a bit more flour.
Transfer the dough to a large greased bowl, cover with plastic wrap or a damp tea towel, and let rise for about 1 1/2 hours: it should almost double in volume. If you want to make the dough far ahead, let it rise for only 45 minutes and then refrigerate it for up to 36 hours. The cool temperature will slow the rise and also help develop the flavor which is a good bonus.
When you're ready to bake, preheat the oven to 450 degrees F. If you've refrigerated the dough, let it come to room temperature before stretching it.
Grease two baking sheets generously with olive oil. Divide the dough in half, and working with one piece at a time, roll and stretch the dough out to fit the sheet.
Top the pizza with torn pieces of fresh mozzarella and spoonfuls of fresh ricotta (use half for each pizza) and spread/pat the cheeses around into an even layer. Sprinkle the peas, scallions (if using), and torn pieces of the prosciutto over the top. Grind some fresh pepper (optional) on top.
Bake the pizza for about 15 minutes, or until the cheese bubbles and the edges are golden brown.