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pea pizza with truffle spinach pesto

Course Main Course
Cuisine Italian
Keyword peas, pesto, pizza, truffle
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 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
  • truffle spinach pesto
  • 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

Instructions

  1. Preheat oven to 425F.
  2. 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.
  3. 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.
  4. 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.
  5. Slice and devour!!!