Spring Pea Pesto Pizza

Spring Pea Pesto Pizza

Servings: 1 Large Pizza

Lactose Intolerant Allergen Friendly Vegetarian


For the Pesto:

1 cup frozen peas, thawed (or fresh ones, blanched)

¼ cup chopped fresh basil

zest of ½ lemon

juice from ½ lemon

¼ cup olive oil

1 teaspoon kosher salt

For the Pizza:

1 pizza dough (I used Trader Joe's whole wheat pizza dough)

½ cup frozen peas, thawed (or fresh, blanched)

2 cups GO VEGGIE Mozzarella shreds

thinly sliced radishes, for topping

lemon zest, for topping


To make the pesto:

Pulse together the peas, basil, lemon zest, lemon juice, olive oil, and salt, until well combined.

To make the pizza:

Preheat the oven to 400 degrees F.

Spread out pizza dough on a well floured surface.

Spread the pea pesto over the dough, leaving a ½" crust.

Sprinkle with peas, then top with shredded cheese.

Place pizza on a floured pizza stone or onto parchment paper-lined baking sheet.

Bake in preheated oven for 12-15 minutes, until cheese is melted and crust is golden brown.

Slice, top with sliced radishes and lemon zest, and enjoy!