Celebrate spring with a green pizza: green from spring veggies and pesto sauce instead of marinara.
It’s topped with a fresh green salad. Year-round, we enjoy fresh arugula and basil atop a plain marinara pizza, so we knew we’d like this one.
The recipe was developed by Sarah of Broma Bakery, and sent to us by DeLallo, of whose products she’s a fan (so are we).
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This recipe can be made year-round, except for the pea shoots which are only available in the March-April time frame.
If you can find them (at a specialty produce store or farmers market), top the pizza with pea shoots and tendrils.
Pea shoots are the edible leaves of the spring peas (a.k.a. English peas, garden peas)†.
You can substitute microgreens.
Sarah used the DeLallo Pizza Dough Kit, but you can substitute prepared dough.
Ingredients For 2 Ten-Inch Pizzas
1. PREHEAT the oven to its highest temperature. Line 2 cookie sheets with parchment paper and set aside.
2. ROLL the pizza dough into two 10-inch rounds. Set them on the parchment-covered cookie sheets, and brush a bit of olive oil around the edges (this helps deliver a crispy edge).
3. SPREAD the pesto all over the dough, except for leaving a bare 1-inch edge. Top with the mozzarella, scallions and zucchini.
4. BAKE for 8-10 minutes, until the crust is golden and the mozzarella is bubbling. Meanwhile…
5. PREPARE the salad topping. When you are almost ready to remove the pizzas from the oven, toss the watercress and snap peas in the Green Goddess dressing.
6. REMOVE the pizzas from the oven, top with the salad and serve.
*Pea pods take the 60-70 days to mature, but pea shoots, the first sprouting of the plant, can be harvested within 2 to 4 weeks. When pea shoots are harvested, a percentage may regrow into a second crop; but pea pods will not grow on the plants: It’s either shoots or peas.
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