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Garden Green Pea Pizza with Lardo

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1 Packet Active Dry Yeast 1/8 ounce each
1 Tablespoon Honey
1/8 cup Olive Oil plus more for bowl and brushing
1 Tablespoon Coarse Salt
1 1/2 C “00” Flour you can substitute all-purpose flour; spooned and leveled; plus more for work surface
1/2 C Semolina Flour
Slice Lardo very thinly slice
Peas Puree
1 C Garden Green Peas
1/4 C Heavy Cream
1/4 Tablespoon Thyme
6 oz Fresh Mozzarella
Sea Salt

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Garden Green Pea Pizza with Lardo


    Lardo is cured strips of fatback with rosemary and other herbs and spices. The most famous lardo is from the Tuscan region Colonnata, where it has been made dating back to Roman times. If you wish to freeze the dough. You can wrap the dough in plastic and freeze it in a resealable freezer bag for up to 3 months.

    • Serves 1
    • Medium


    Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.

    Whisk sugar, oil, and salt into yeast mixture.

    Add flour and stir until a sticky dough forms.

    Transfer dough to an oiled bowl and brush top with oil.

    Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour.

    Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

    Puree peas, cream, thyme along with salt and pepper till smooth.

    Slice cheese into 4-5 disc or shred.

    Roll out dough. Brush lightly with a little olive oil.

    Spread pea puree over the dough then place on cheese.

    Bake in a 500 degree oven until the edge of the pizza is brown not burnt and cheese is melted.

    Once out place 2 thin slice of lardo on top of the pizza.

    The eat from the Pizza will melt the lardo.

    Serve immediately

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    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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