Spring Pea and Lemon Pesto Pizza
This pea and lemon pesto pizza is dolloped with ricotta for a light pizza to celebrate spring.
Servings: 4 servings
Ingredients
- 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
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.
Nutrition
Serving: 1SERVING | Calories: 535kcal | Carbohydrates: 55g | Protein: 22g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 1089mg | Potassium: 227mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1023IU | Vitamin C: 29mg | Calcium: 306mg | Iron: 4mg