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.
- Par-baked pizza crust
- Pistachio pesto
- Sheep’s milk ricotta cheese
- Pea shoots
- Grated Parmesan cheese
- Salt and freshly ground pepper
- Olive oil
Allergen Note: Contains milk, eggs, tree nuts, wheat, soy.
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. 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.
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.
Sprinkle with some of the Parmesan. Cut the pizza into slices and serve warm.