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Pea Pesto Pizza

Spring Pea Pesto Pizza


Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 1 Pizza Crust
  • 1 Cup Sugar Snap Peas Roughly Chopped
  • 1/4 Cup Toasted Pine Nuts
  • 1/4 Cup Fresh Basil Leaves
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Nutritional Yeast
  • 2 Tablespoons Fresh Lemon Juice
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Cup Baby Yellow Potatoes Thinly Sliced

Instructions

  1. Preheat oven to 450 degrees Fahrenheit.

  2. Place the sugar snap peas, pine nuts, basil, nutritional yeast, lemon juice, salt, and pepper in a food processor fitted with the S blade, and pulse a few times until very roughly incorporated.

  3. Turn the food processor on continuously, and slowly add in all of the olive oil.  Let process until fine chunks remain.  Remove to a container with a plastic lid, and set aside while you assemble your pizza.

  4. Either on a pizza peel (as long as you have a pizza stone), or a cookie sheet, arrange your pizza dough in a large circle, brushing the outer edge with olive oil.  Spread a thin layer of pesto over the whole pizza, and top liberally with the potato slices. 

  5. Spray the pizza with a thin layer of olive oil, so the potatoes crisp up, and put in the oven for 10-12 minutes, or until the edges of the pizza are golden brown and the potatoes are cooked, and bubbling.

  6. Remove from the oven, and allow to cool for 1-2 minutes, then top with more torn basil, and serve!