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Credit: Romulo Yanes

Recipe Summary

prep:
5 mins
cook:
13 mins
total:
18 mins
Yield:
Makes: 4 servings (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place an oven rack on lowest position and preheat to 500°F.

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  • On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

  • Bake until dough feels dry, about 8 minutes.

  • Heat oil in a pan on medium-high. Whisk in 1 1/2 Tbsp. flour and pepper. Cook until bubbling, about 2 minutes. Whisk in milk, bring to a boil, reduce heat and simmer, whisking, until thickened, about 2 minutes. Stir in Parmesan and peas.

  • Spoon mixture on crust, leaving a 1/2-inch border. Bake until crust is crisp and topping is bubbling, about 5 minutes. Top with prosciutto. Cut into 8 slices. Serve.

Nutrition Facts

345 calories; fat 9.7g; saturated fat 1.7g; mono fat 3g; poly fat 0.4g; protein 15g; carbohydrates 55g; fiber 9g; cholesterol 10mg; iron 3mg; sodium 808mg; calcium 180mg.
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