This particular pizza was devised not out of a desire for a specific flavour or ingredient mix…but instead my yen to make a pun. And a glorious pun it was! Anyway, the flavour worked out well too, as the sweetness of the caramelized onion, basil, and balsamic vinegar countered the inherent bitterness of the peas, while the lemon zest gave the sauce a little fresh zing, and the ricotta built body. If you aren’t put off by green sauce, this is one we really think you should try (or our Pizza with Broccoli Sauce if you hate peas or puns).
Time: 60 Minutes
- Frozen Peas
- Lemon Zest
- Balsamic Vinegar
- Ricotta Cheese
- Pizza crust our dough of your choice. Premade or you can try making your own!
- Optional: Any other toppings you like. We used sliced tomato on half of ours.
- Dice your onion finely.
- Melt some butter in a pot or pan, and then add in your onions and peas. Add in some basil and balsamic vinegar, and cook until the onions soften and begin to caramelize (about 15-20 minutes depending on the shape of your pan and whether you’re using fresh or frozen peas).
- As your peas and onions cook, place your pizza stone in the oven, and preheat to 375 degrees F.
- When your peas and onions are ready, puree in a food processor, and transfer to a large mixing bowl.
- Zest some lemon in, scoop in some ricotta, and stir to combine.
- Pull your pizza stone out of the oven, and spread your dough/crust onto it. Then, spread your pea sauce, and top it with any optional toppings and your shredded mozzarella.
- Bake for 20-25 minutes until your crust reaches your desired level of crispness.
- Plate, devour, and enjoy!