This pea and lemon pesto pizza is dolloped with ricotta for a light pizza to celebrate spring.
Since I’m (most likely) sitting in the sun at the pool of my mother in law’s clubhouse right now in Palm Beach, Florida, I spent about 90% of my waking hours last week either in the kitchen, at the grocery store or on my computer trying to get ahead enough with things to leave for a week and not have to “work”. I love what I’m doing now a million times more than I ever could with a 9-5 but can’t say I’m not nostalgic for some pto that comes with no worries about the work you leave behind.
So last week, I made 7 different trips to the grocery store. Efficiency is not my strength when it comes to food planning. 6 of those 7 times (and 1 other time at Panera!), I caught errors in the price of something the cashier was ringing up. That’s an 85% error rate! Now, I realize most people either a. don’t watch the items as they appear on the screen to check prices or, b. wouldn’t remember that those grapefruits were $.59/lb and not $.89/lb, but I do. I actually look for lines that have 1 person with enough stuff still on the belt so that I can get all my stuff onto it before the cashier starts scanning things and I have a mental inventory of the prices of pretty much everything that I put in my cart.
Is this being cheap? Maybe. But I like to think it’s more about the principle of it all. As I told the cashier who looked at me like I had 3 heads when I said “yes, I would like you to call a manager to go check on that arugula price”, it’s not the 30 cents, it’s the principle and this is like the 4th time this week this has happened to me in this store. Poor kid was just like “whatever, lady”.
ps- I ended up getting the arugula for free.
The peas used in this pizza were one of those 6 errors. They were from a different store, where the cashier gave me serious attitude for even saying anything. I thought of her as I chopped them to pieces in the food processor making the pesto and now plan to purposely pick her line out and watch the screen like a hawk just to hopefully find something to annoy her with again in the future.
And that is what goes through my mind when I’m not shoving my face with pizza. Because for those few minutes all I can think about is how freakin’ awesome lemons are on pizza and how overrated tomato sauce is. White pizza > tomato sauce. All day, everyday.
- 1 store bought whole wheat or multigrain pizza dough (Or make your own. I always keep store bought dough on hand for pizza in a pinch)
- spring pea pesto (see below)
- 8 ounces whole milk ricotta
- 1 large lemon, thinly sliced and seeds removed
- ¼ cup grated parmesan
- salt & pepper
- ½ teaspoon red pepper flakes
For the Spring Pea Pesto
- 2 cups fresh sugar and/or snap peas
- zest from ½ a lemon
- juice from ½ a lemon
- ½ cup grated parmesan cheese
- 2 tablespoons pine nuts
- salt & pepper to taste
- 2-3 tablespoons extra virgin olive oil
- Combine all the ingredients except the olive oil in a food processor. With the processor running, drizzle the olive in until pesto-like. Scrape the sides down as needed. Set aside.
- Preheat oven and pizza stone to 500 degrees.
- Roll out pizza dough into a circle, transfer the dough onto parchment paper.
- Spread the spring pea pesto evenly over the dough, leaving a ½ inch border around the edges.
- Dollop the ricotta on top of the pesto all around the pizza.
- Lay lemon slices on top, pressing down on the ricotta to somewhat flatten.
- Season with salt and pepper, red pepper flakes and sprinkle the ¼ cup parmesan cheese all over the top.
- Slide the pizza with the parchment paper onto the stone in the oven.
- Bake for 10-12 minutes until the edges are golden brown and the center of the dough is cooked.
- Remove from oven, let cool 1-2 minutes before slicing with a pizza cutter.