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


  • 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


  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!