It’s easy being green when you start with a shaped pizza crust and a bright and beautiful pesto. Load it up with fresh shoots, creamy cheese, and salty prosciutto for a quick weeknight supper.
Contains: milk, eggs, tree nuts, wheat, soy.
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What You Get
Par-baked pizza crust
What You'll Need
Salt and freshly ground pepper
Grated Parmesan cheese (optional)
Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Place an empty sheet pan below (to catch any drips from the cooking pizza).
Remove the pizza crust from the package, but leave it on the cardboard. Spread the pesto on the crust. Scatter about 1 cup of the frozen peas over the top. Season with a pinch of salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the edges are browned and crispy, 12 to 14 minutes.
Using a clean towel or the cardboard, transfer the pizza to a cutting board. Dollop with some of the ricotta (you may not need all of it) and scatter with a handful of the pea shoots. If you have a grater, shower with lemon zest. Add a squeeze of lemon juice, drizzle lightly with olive oil, and season with a pinch of salt and a few grinds of pepper.
Drape pieces of prosciutto over the top and sprinkle with Parmesan, if you have any on hand. Cut the pizza into slices and serve warm.