Another post with cheese?! I know I know. But like… how can you have pizza without cheese?
Okay, I actually do it all the time but I knew y’all would want cheese and Tom wanted cheese sooo I give you pea pizza with truffle spinach pesto and CHEESE. Mozzarella to be exact. Happy Tuesday.
So maybe you’re thinking… “pea pizza? Well peas aren’t very exciting…” Tom thought the same thing. However, I personally love peas and Tom was wrong. They are little spunky green balls full of Spring sweetness! Does this pizza sound better yet?
Yes? No? Either way… it gets better. Instead of red or white sauce on this pizza, we use pesto! But not just any pesto… truffle spinach pesto with (you guessed it) truffle oil. Droooool.
Basic pesto: basil leaves, pine nuts (or walnuts), garlic cloves, olive oil, s&p, and Parmesan cheese
Truffle spinach pesto: baby spinach leaves, almonds, garlic cloves, olive oil, truffle oil, s&p, and nutritional yeast (sub Parmesan cheese if not dairy free)
Both are fabulous sauces but I think the truffle spinach pesto sounds a little more fun and… truffle-y 😉 Wouldn’t you agree?
Rewinding here for a second to talk about our pizza dough! Remember Monday’s post on my favorite homemade pizza dough? Well, I used it in this recipe and you should too! Though, I totally understand if you want to make this pizza on a weeknight and use store bought dough. I do it all the time so zero judgment. BUT remember how I said you generally don’t want to pre-bake your pizza dough? Well I lied… at least for this recipe. Since we cook the peas beforehand, all we are really doing once we top the pizza is warming the peas and pesto and melting the cheese, which doesn’t take 25 minutes. SO we pre-bake this pizza for about 15 minutes then place it back in the oven with all the toppings for an additional 10 minutes. Woo. Ready for pea pizza yet?! Please say yes….
- 1 lb fresh pizza dough (or store bought)
- 1-2 tablespoons olive oil (for brushing)
- truffle spinach pesto (recipe below)
- 8 oz fresh mozzarella, cut into chunks
- 1 cup frozen peas (steamed for about 4-5 minutes) or canned peas
- sea salt and freshly cracked black pepper
- 1 bunch baby spinach, stems removed (about 1 1/2 cups; I just slice off the stems while they are still bunched)
- 1/4 cup (about 1 oz) raw almonds
- 2 tablespoons nutritional yeast (sub Parmesan is not dairy free)
- 1/4 cup olive oil
- 2 teaspoons truffle oil
- 2 large garlic cloves, peeled
- sea salt and freshly cracked black pepper, to taste
- Preheat oven to 425F.
- Shape dough into desired pizza crust shape on a floured work surface. Transfer shaped dough to a baking sheet. Using a pastry brush, coat top of dough with olive oil. Bake dough in the oven for about 15 minutes.
- Make your truffle spinach pesto (while dough is pre-baking): Add all ingredients (except salt and pepper) to a food processor then mince until it looks like pesto (lol) but seriously: the spinach, almonds, and garlic cloves should be completely minced and incorporated into the oils (mixture should be paste like with only small bits remaining). Season with sea salt and freshly cracked black pepper to taste.
- Remove dough from oven, then coat with truffle spinach pesto using a rubber spatula, leaving a 1/2-1 inch border for crust. Next, sprinkle peas all over pizza then top with chunks of mozzarella. Lastly, sprinkle a little sea salt and freshly cracked black pepper over the pizza. Place back in oven and bake for an additional 10 minutes or until cheese is melted and bubbly.
- Slice and devour!!!
Specialty diet: Vegetarian
Sorry for the late post today! My wifi wouldn’t work at home last night and my site was down all this morning… booo for technical difficulties! Oh well, at least we are here now! 🙂