Pizza with Minted Fava Beans, English Peas & Pecorino

From the Wood Stone Kitchens: “Nothing says springtime like fresh fava beans and peas! We love the flavor combination of the nutty favas and the sweet peas balanced with the salty pecorino and fresh flavor of mint.”

Makes 2 ea. 10–12 in. pizzas

Ingredients:

• 2 each 7-oz. “Wood Stone” Dough balls or 1 each 1lb. prepared pizza dough, at room temperature, drizzled with 2 tablespoons olive oil
• ¾ cup fresh fava beans, shelled, cooked and outer skins removed
• ¾ cup fresh English peas, shelled and cooked
• 1 large 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 (thin ribbons)
• 2 oz. pecorino Romano, grated, plus more for garnish
• 3 oz. mozzarella, grated

Directions:

1. Pre-heat Wood Stone or Standard Oven Temperature: 550-580° F (non-convection settings)
2. Pulse the beans, peas, garlic, oil, vinegar, salt and pepper in a blender or food processor until roughly puréed. Use a scant amount of water as needed to facilitate blending. Stir in half of the mint leaves.
3. To assemble pizza : If you do not have a Wood Stone Pizza Oven, you should par-cook your dough first. If you have a pizza stone, use as directed. Otherwise, place a steel pan or heavy aluminum sheet pan in the oven BOTTOM UP, on the lowest rack and heat. On a piece of parchment paper, sprinkled with flour and/ or cornmeal, roll or stretch the dough to ¼ inch thickness. Lightly brush dough with olive oil and with a pizza peel, lift parchment and dough together and carefully slide it all on top of the upside down pre-heated pan. Bake for about 6 minutes, remove and discard parchment, leaving hot pan inside the oven.
4. 3Spread a generous amount of the purée in the center of your 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.
5. Return to oven on hot pan and bake for another 4- 6 minutes until it is crisp and brown. Remove to a cooling screen or rack and season with salt and pepper, garnish with remaining mint and additional pecorino.
6. If you have a Wood Stone Oven, you do not need to use a hot pan or pizza stone nor do you have to par- cook your dough. The whole cooking process goes from about 10 minutes down to about 4 minutes! Follow the instructions below: Flame Height: 3.6 in the Wood Stone Oven
7. Transfer the pizza onto the loading 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.

• Social Networks

• 
• 
• 
•