List of Ingredients
- 2 CUPS of shelled peas
- 3/4 CUP of feta cheese
- 1/4 CUP of sliced almonds
- 10 green onions
- 3 hardboiled eggs
- black olives
- salt
- extra-virgin olive oil
- 4 CUPS of high gluten or all-purpose flour
- 2 TSP. of salt
- 1/6 OZ. of fresh brewer's yeast
Method
Dissolve the brewer’s yeast in 1 1/2 cups room-temperature water. Add half the flour; mix quickly and cover with a damp cloth. Let rest for 30 minutes. Add remaining flour and knead the dough for at least 10 minutes, then add salt and mix again. Shape dough into a compact ball and place in a bowl covered with plastic wrap. Let rest, refrigerated, for 24 hours.
Remove dough from the refrigerator and let rest at room temperature for 2 hours.
Preheat the oven to 350°F.
Spread dough out in a 13"x15" pan or in 2 round pans (around 10" in diameter). Cover and let rest for another 30 minutes before adding toppings and baking.
Clean green onions, cut in half lengthwise and put on a baking sheet lined with parchment paper. Season with salt and oil and bake for 10-12 minutes. Remove from oven and increase the oven temperature to 465°F.
Briefly boil the peas in boiling salted water and cool in ice water. Drain and purée with a drizzle of oil and a pinch of salt. For a perfectly smooth texture, pass the puree through a sieve.
Top pizza(s) with pureed peas and a drizzle of oil. Place the pan on the bottom of the oven to bake for 5 minutes, then move pizzas to the middle rack and bake for another 7 minutes.
Briefly toast sliced almonds in a dry hot pan. Slice hard-boiled eggs in half. Remove pizzas from the oven and top with crumbled feta, roasted green onions, eggs, olives, toasted almonds and a drizzle of oil. Serve.
Recipe by Matteo Aloe