Purple & green snap peas w/ shallots, topped with a salad
Servings: 2, Preparation time: 45 minutes
Ingredients
- Pizza dough (enough for 2 small/medium pizzas)
- 15+ snap peas: 1/2 cut in half w/ peas inside, the rest julienne and raw (give them a water bath for an hour if they are limp)
- 10+ purple peas, cut in half w/ peas
- 3-4 shallots, sliced
- Castelvetrano olives, diced
- Castelfranco radicchio, thinly sliced
- Hot pepper flakes
- 5-10 lemon basil leaves, sliced thin but not diced
- olive oil
- champagne balsamic vinegar
- another good sweet balsamic vinegar
- raspberry vinegar
- 113 grams of shredded mozzarella (1/2 of Organic Valley block for 2 pizzas)
- salt & pepper
Instructions
- Take the pizza dough out of the refrigerator at least an hour before you are ready to roll it.
2. Prep the peas.
3. Pull the strings on the peas and toss them. Sometimes there are strings on both sides of the purple peas.
4. Cut the peas on this curved side only, otherwise the peas will pop out.
5. The portion with the peas will be cooked on the pan pea-side down. The other part of the pea pod should be cut in half, julienned, and NOT cooked with the shallots.
6. Roll out the dough into 2 pizzas, or flatbreads (with no pizza roll).
7. Prebake the pizza dough on 425 for ~5 minutes. Don’t let it get brown! Depending on the pizza oven/pizza board, maybe flip to cook both sides of the dough.
8. Thinly slice the lettuce. (You want lots of lettuce, so don’t hold back.)
9. Dice the olives, add to the lettuce.
10. Thinly slice the basil leaves, and add to the lettuce. Set aside the lettuce mixture.
11. Shred mozzarella, and set aside.
12. Slice the shallots. Don’t be shy with the shallots. You want enough so every bite has little shallot in it.
13. Add a bit of olive oil to a pan, bring the pan and oil up to medium high to high heat.
14. Flash saute the shallots and halved peas (only the sections that have the pea inside) face down in olive oil w/ the hot pepper, on medium to high heat until shallots are brown. Sprinkle with hot peppers. Turn the burner off and set aside. (Do not add the hot peppers before, or you will gas yourself!)
15. Add the mozzarella to the pizza. Spread out the flashed shallots and snap peas. Add the raw julienne peas. Cook the pizza for 5-7 minutes until cheese bubbles. (NOTES: Parm cheese on this version is not required! This picture has far fewer shallots than recommended, and a few less peas than recommended.)
16. Dress the salad w/ salt, pepper, balsamics, a splash of raspberry vinegar and olive oil (optional).
17. Add salad to each slice of pizza while serving.