1cupfrozen peassteamed for about 4-5 minutes or canned peas
sea salt and freshly cracked black pepper
truffle spinach pesto
1bunch baby spinachstems removed (about 1 1/2 cups; I just slice off the stems while they are still bunched)
1/4cupabout 1 oz raw almonds
2tablespoonsnutritional yeastsub Parmesan is not dairy free
1/4cupolive oil
2teaspoonstruffle oil
2large garlic clovespeeled
sea salt and freshly cracked black pepperto taste
Instructions
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.