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1
Pour warm water into large bowl; sprinkle yeast over.
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2
Let stand until yeast dissolves, about 10 minutes.
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3
Stir in 2 tablespoons olive oil and salt.
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4
Mix in 3 1/2 cups flour, 1 cup at a time, stirring well after each addition, until sticky dough forms.
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5
Knead dough on floured surface until smooth, adding more flour if very sticky, about 6 minutes.
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6
Coat large bowl with remaining 1 tablespoon olive oil; add dough and turn to coat.
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7
Cover bowl with plastic wrap, then kitchen towel.
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8
Let dough rise in warm draft-free area until doubled, about 1 hour.
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9
Sprinkle 2 large baking sheets with cornmeal.
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10
Divide dough into 6 equal portions.
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11
Transfer to floured surface and roll out each to 7-inch round.
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12
Transfer to prepared baking sheets.
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13
Let stand while preparing topping.
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14
Meanwhile, preheat oven to 450F.
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15
Heat 3 tablespoons olive oil in large skillet over medium heat.
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16
Add peas; saute 1 minute.
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17
Add 4 teaspoons water to skillet and cook until evaporated.
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18
Transfer peas to bowl.
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19
Heat 3 tablespoons oil in same skillet over medium-high heat.
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20
Add onions and saute until beginning to brown, about 10 minutes.
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21
Reduce heat to medium; saute until onions are golden brown, about 15 minutes longer.
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22
Divide onions, prosciutto, Gruyere, and peas among pizza crusts.
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23
Bake until golden and beginning to crisp, about 17 minutes.
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24
Divide sprouts among pizzas.
