Prosciutto Pizza With Roasted Asparagus And Fresh Peas

• 1/2 bunch asparagus (8 to 10 spears), trimmed
• 2 tablespoons extra-virgin olive oil
• Sea salt and freshly ground pepper
• 4 tablespoons unsalted butter, at room temperature
• 2 cups fresh or frozen peas
• 1/2 cup chicken stock
• 1 cup Parmesan cheese, freshly grated
• 1 ball pizza dough, thawed if frozen
• cornmeal, for dusting
• 4 to 6 slices prosciutto, torn into bite-size pieces

1. Preheat the oven to 400F.
2. Spread the asparagus out on a baking sheet.
3. Drizzle with the olive oil, sprinkle with salt and pepper, and toss to coat.
4. Roast until bright green and tender, 5 to 7 minutes.
5. Remove from the oven, set aside, and increase the oven temperature to 550F.
6. If you are using a pizza stone, place it in the oven at this time to preheat.
7. Meanwhile, in a medium saucepan, melt 1 tablespoon of the butter over medium-high heat.
8. Add the peas and swirl to coat them in the butter, then add the chicken stock.
9. Bring the stock to a simmer and cook just until the peas turn bright green, 1 or 2 minutes.
10. Remove the pan from the heat.
11. Use a slotted spoon to transfer half the peas to a bowl and set aside.
12. Put the remaining peas and their cooking liquid in a food processor or blender (I use a mini food processor here) and puree.
13. Add the remaining 3 tablespoons butter and 1/2 cup of the Parmesan cheese and continue to process until smooth.
14. Season with salt and pepper.
15. 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.
16. With both hands, stretch the dough, being careful not to tear it.
17. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you.
18. 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.
19. 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.
20. 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.
21. Using the back of a spoon, gently smear the crust with the pea sauce, leaving a border about 1 inch wide all around.
22. Cut the asparagus into 1-inch pieces and scatter them over the crust along with the reserved whole peas and the prosciutto.
23. Finally, sprinkle the remaining 1/2 cup Parmesan over everything.
24. Transfer the pizza to the oven and bake until the crust is nicely browned and the cheese has melted, about 6 to 10 minutes.
25. Some extra peas, a few torn slices of prosciutto and extra Parmesan, and you have my version of pizza e bisi.

extravirgin olive oil, salt, unsalted butter, peas, chicken stock, parmesan cheese, pizza, cornmeal

Taken from www.foodrepublic.com/recipes/prosciutto-pizza-with-roasted-asparagus-and-fresh-peas-recipe/ (may not work)