1store bought whole wheat or multigrain pizza doughOr make your own. I always keep store bought dough on hand for pizza in a pinch
spring pea pestosee below
8ounceswhole milk ricotta
1large lemonthinly sliced and seeds removed
¼cupgrated parmesan
salt & pepper
½teaspoonred pepper flakes
For the Spring Pea Pesto
2cupsfresh sugar and/or snap peas
zest from ½ a lemon
juice from ½ a lemon
½cupgrated parmesan cheese
2tablespoonspine nuts
salt & pepper to taste
2-3tablespoonsextra virgin olive oil
Instructions
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.