Pizzas with Prosciutto, Peas, Pea Sprouts and Gruyère

Preparation

1. Pizza dough:

   Step 1

   Pour warm water into large bowl; sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Stir in 2 tablespoons olive oil and salt. Mix in 3 1/2 cups flour, 1 cup at a time, stirring well after each addition, until sticky dough forms. Knead dough on floured surface until smooth, adding more flour if very sticky, about 6 minutes.

   Step 2

   Coat large bowl with remaining 1 tablespoon olive oil; add dough and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled, about 1 hour.

   Step 3

   Sprinkle 2 large baking sheets with cornmeal. Divide dough into 6 equal portions. Transfer to floured surface and roll out each to 7-inch round. Transfer to prepared baking sheets. Let stand while preparing topping.

   Step 4

   Meanwhile, preheat oven to 450°F.

2. Pizza topping:

   Step 5

   Heat 3 tablespoons olive oil in large skillet over medium heat. Add peas; sauté 1 minute. Add 4 teaspoons water to skillet and cook until evaporated. Transfer peas to bowl.

   Step 6

   Heat 3 tablespoons oil in same skillet over medium-high heat. Add onions and sauté until beginning to brown, about 10 minutes. Reduce heat to medium; sauté until onions are golden brown, about 15 minutes longer.

   Step 7

   Divide onions, prosciutto, Gruyère, and peas among pizza crusts. Bake until golden and beginning to crisp, about 17 minutes. Divide sprouts among pizzas.