Spring pea and lemon pesto pizza

Name: Spring pea and lemon pesto pizza
Prep time: 10 min
Cook time: 12 min
Yield: 3-4
Ingredients: 1 store bought whole wheat or multigrain pizza dough (Or make your own. I always keep store bought dough on hand for pizza in a pinch); spring pea pesto (see below); 8 ounces whole milk ricotta; 1 large lemon, thinly sliced and seeds removed; ¼ cup grated parmesan; salt & pepper; ½ teaspoon red pepper flakes; 2 cups fresh sugar and/or snap peas; zest from ½ a lemon; juice from ½ a lemon; ½ cup grated parmesan cheese; 2 tablespoons pine nuts; salt & pepper to taste; 2-3 tablespoons extra virgin olive oil

Spring pea and lemon pesto pizza was pinched from <a href="http://www.runningtothekitchen.com/spring-pea-and-lemon-pesto-pizza/" target="_blank">www.runningtothekitchen.com.</a>

"This pea and lemon pesto pizza is dolloped with ricotta for a light pizza to celebrate spring...."

INGREDIENTS

•

1 store bought whole wheat or multigrain pizza dough (Or make your own. I always keep store bought dough on hand for pizza in a pinch)

•

spring pea pesto (see below)

•

8 ounces whole milk ricotta

•

1 large lemon, thinly sliced and seeds removed

•

¼ cup grated parmesan

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salt & pepper

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½ teaspoon red pepper flakes

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2 cups fresh sugar and/or snap peas

•

zest from ½ a lemon

•

juice from ½ a lemon

•

½ cup grated parmesan cheese

•

2 tablespoons pine nuts

•

salt & pepper to taste

•

2-3 tablespoons extra virgin olive oil

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