Spring Pizza with Lemony Pea Pesto
Ingredients
The pesto
-
12
ounces
frozen peas
-
1
ounce
basil leaves
-
2
cloves
garlic
-
2
tablespoons
pine nuts
-
2
tablespoons
olive oil
-
¼
cup
grated parmesan cheese
-
1
tablespoon
fresh lemon juice
-
to taste
salt
The pizza
-
1
pound
pizza dough
-
1
14-ounce can
artichoke hearts
-
¾
pound
fresh mozzarella
-
to taste
red pepper flakes
-
to taste
black pepper
-
for greasing
olive oil
Instructions
- Preheat the oven to 500ºF.
- Boil water in a medium pot, add peas, and cook for 5 minutes until bright green.
- Drain the peas and rinse them with cold water.
- In a food processor, combine peas, basil, garlic, and pine nuts; pulse until minced.
- While blending, add olive oil until creamy, then mix in parmesan cheese and lemon juice.
- Season the pesto with salt to taste.
- Grease a 14-inch pizza pan with olive oil.
- Roll out the pizza dough into a 12- to 14-inch circle on the pan.
- Spread the pea pesto over the dough, leaving a 1-inch border for the crust.
- Top with artichoke hearts and mozzarella slices.
- Bake for 10-12 minutes until the crust is golden brown.
- Sprinkle with red pepper flakes and black pepper, let rest for 5 minutes before slicing.
Nutrition Facts (estimated)
Servings
1 pizza
Calories
2921
Total fat
141g
Total carbohydrates
280g
Total protein
142g
Sodium
5819mg
Cholesterol
291mg
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