Green Pizza with Peas & Ricotta

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 a big squeeze of lemon.

What You Get

Par-baked pizza crust

Pistachio pesto

Peas

Sheep’s milk ricotta cheese

Pea shoots

Lemon

Grated Parmesan cheese

What You’ll Need

Salt and freshly ground pepper

Olive oil

Makes 3 servings

Active Time: 10 minutes 

Total Time: 25 minutes 

Step 1

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).

Step 2

Remove the pizza crust from the package, but leave it on the cardboard. Using a spoon, spread some of 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.

Step 3

Using a clean towel or the cardboard, transfer the pizza to a cutting board. Dollop with the ricotta and scatter a handful of the pea shoots over the top. 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.

Step 4

Sprinkle with some of the Parmesan. Cut the pizza into slices and serve warm.

Contains: milk, eggs, tree nuts, wheat, soy.