Ingredients

• 300 g shelled peas
• 80 g feta cheese
• 20 g sliced ​​almonds
• 10 spring onions
• 3 hard-boiled eggs
• black olives
• salt
• extra virgin olive oil

Ingredients for Dough

• 500 g type 1 flour
• 10 g salt
• 4 g fresh brewer's yeast

For the pizza recipe with pea cream, spring onion, feta cheese and hard boiled egg, start with the dough. Dissolve the yeast in 350 g of water at room temperature and add half of the flour; knead quickly, cover with a damp cloth and let it rest for 30 minutes. Then add the rest of the flour and work the dough vigorously for at least 10 minutes, finally add the salt and knead again. Shape into a ball, collect it in a bowl, cover with plastic wrap and let it rest in the fridge for 24 hours. Remove the pasta from the fridge and let it rest at room temperature for 2 hours. Then roll it out in a 34 × 40 cm pan or in two round molds (25 cm diameter), cover it and let it rest for another 30 minutes before seasoning and cooking it in the oven.
Peel the spring onions, cut them in half lengthwise and arrange them on a plate lined with baking paper. Season with salt and oil and bake at 180 ° C for 10-12 minutes. Boil the peas briefly in boiling salted water and cool them in water and ice. Drain and blend them with a drizzle of oil and a pinch of salt. If you want to get a perfectly smooth consistency, pass the cream through a sieve.
Season the 2 pizzas with the pea cream and a drizzle of oil. Bake at 240 ° C by placing the pan on the bottom of the oven for the first 5 minutes; move it halfway up and finish cooking in another 7 minutes. Briefly toast the almonds and slices in a hot, fat-free pan. Divide the hard-boiled eggs in half. Remove the pizzas from the oven and top them with the crumbled feta cheese, spring onions, hard-boiled eggs, olives, toasted almonds and a drizzle of raw oil.
Recipe by Matteo Aloe