Pizza is the answer for a lot of things.
Pesto Pea Pizza was my answer to dealing with my parents leaving and being depressed.
And homemade pesto.
The pesto is the star of the show so the fresher, the better.
Our basil is looking amazing these days.
The pesto is made by whirling together a shallot, basil, garlic, red pepper flakes, olive oil, red wine vinegar and salt in a food processor (or high-power blender).
By the way, the leftover “pesto” is perfect tossed with salad greens. So much flavor!
Once the pesto was made, it was time to make the crust! Big Guy actually was in charge of this step and it was made a little easier with the Cup4Cup pizza dough mix (it’s the best!).
We cooked the crust for 8 minutes in the oven and finished it on the grill once the toppings were added.
The toppings are rather simple – though you might question the addition of peas on pizza.
But it works.
A layer of pesto is spread over the pizza crust followed by fresh mozzarella. Then add about 1/2 a cup of peas to the top. I used frozen peas since they’re more of a springtime veggie and simply defrosted them. I wouldn’t use canned peas – those are no bueno.
And on top of the peas, a sprinkling of Parmesan.
The pizza was grilled until everything was warm and melty. And then I added a good sprinkling of fresh cracked pepper and salt.
Such a pretty pizza.
The crust was crispy on the edges but chewy with every bite. And the pesto! The best.
You must try pesto on your pizza.
If putting peas on pizza is wrong, I don’t want to be right.