Pizzas with Prosciutto, Peas, Pea Sprouts and Gruyère

Name: Pizzas with Prosciutto, Peas, Pea Sprouts and Gruyère
Yield: 6 Servings
Ingredients: 1 1/2 cups warm water (115°F to 120°F); 1 1/2 tablespoons active dry yeast (from 3 envelopes); 3 tablespoons olive oil, divided; 1 tablespoon salt; 3 1/2 cups (or more) all purpose flour Yellow cornmeal (for baking sheet); 6 tablespoons olive oil, divided; 2 cups fresh shelled green peas (from 2 1/2 pounds peas in pod); 4 teaspoons water; 6 cups thinly sliced onions; 6 ounces sliced prosciutto, torn into strips; 3 cups (packed) grated Gruyère cheese; 3 cups coarsely chopped pea sprouts

By Myra Goodman and Sarah LaCasse

April 6, 2008

Recipe notes