I love Pizza so much. So, so much.

And I also love artichokes and peas. And then there are leeks and prosciutto, I mean nothing to turn your back on right?

This pizza combines all of those things with tangy tomato sauce, creamy mozzarella and a thin and crispy crust. It tastes like late Spring and it is SO delicious!

I have a really busy week here. I have a couple book signings (come see me in Bellevue, at the Shoreline COSCTO or Stuhlbergs this week!!) and then I am taking off for the East Coast leg of my book tour (whoo- hoo!!) But I still have to feed my family! And in the name of self preservation, I am looking for easy fixes!

When I am busy I make pizza all the time- like probably once a week because it is so easy (and no one complains when its Pizza night.) The kids almost always go for cheese, mushrooms and olives, but I try to mix things up for Pete and I with something seasonal- like this combo, I feel like it is the perfect weeknight meal with a big green salad.

What is your easiest weeknight meal??

To make this Artichoke, Leek, Prosciutto and Pea Pizza, this is what you do:
Preheat the oven to 425 degrees. Bring a medium pot of salted water to a boil. Prepare a bowl of ice water. Boil the peas for 1 minutes and then drain and plunge into the ice water. Drain and set aside.

Roll out the room temperature dough and transfer to an oiled sheet pan.

Bake the crust for about 7 minutes until turning golden. Pull out of the oven.

Meanwhile mix together the tomato sauce, oregano, garlic and basil in a small bowl.
Spread the tomato sauce over the par baked pizza crust. Add the leeks and the artichoke hearts.

Then add the mozzarella and the prosciutto and sprinkle the peas over the top of the pizza.

Drizzle the pizza with olive oil and bake another 7 minutes until the crust is crispy and golden and the cheese has melted. Slice and serve immediately.