Pizza with Minted Fava Beans, English Peas and Pecorino Romano

Pizza with Minted Fava Beans, English Peas and Pecorino Romano

Pizza with Minted Fava Beans, English Peas and Pecorino Romano

Yield: Makes 2 ea. 10–12 in. pizzas


Ingredients

2 each 7-oz. Wood Stone Dough balls
¾ cup fresh fava beans, shelled, cooked and outer skins removed
¾ cup fresh English peas, shelled and cooked
1 clove garlic, minced
2 Tbsp. olive oil
2 tsp. sherry vinegar
Kosher salt and freshly ground pepper
¼ cup fresh mint leaves, sliced into chiffonade ribbons
2 oz. pecorino Romano, grated3 oz. mozzarella, grated


Preparation

Oven Temperature: 550-580 degrees

Pulse the beans, peas, garlic, oil, vinegar, salt and pepper in a blender or food processor until roughly puréed. Stir in half of the mint leaves.

To assemble pizzas, place half of the purée in the center of each pizza and use a circular motion to spread it to about ¾-in. from the edge as you would pizza sauce.

Distribute pecorino and then mozzarella evenly over the top.

Flame Height: 3.6

Transfer the pizza onto the large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.

Sprinkle with remaining mint.

Photo courtesy of Chef Rachelle Boucher

 



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