Pizza di piselli (pea-stuffed pizza pie)

Saute the chopped onions in a good amount of olive oil with a pinch of salt until very soft, not caramelized, about ten minutes.

Add the thawed peas and another pinch of salt and cook together about five minutes more.

Preheat the oven to 425 and grease the tin.

Take the dough from the fridge and roll it with a rolling pin to an even thickness; ease the bottom piece into the tin without tearing.

Stir the eggs into the pea mixture while still warm, then fold in the grated parm, mozzarella, prosciutto and black pepper until combined.

Spread the filling into the dough-lined tin.

Lightly flour the surface, roll out the top, lay it over without stretching, trim the excess and roll the border back on itself.

Cut a small slit in the top and brush with olive oil.

Bake at 425 until deeply golden; said as about 40 minutes beforehand, and afterwards as baked about half an hour (longer at 400).

Cool completely on a wire rack before slicing into wedges; also good cold the next day.