A sharp garlicky pesto couples with sweet peas and creamy ricotta for a perfect combination and a craveable feast. This may make you redefine pizza.
3 cups flour
1 package dry yeast
2 teaspoons sugar
1 cup lukewarm water (body temp)
1 tablespoon extra virgin olive oil
1 teaspoon salt
3-4 tablespoons Garlic Scape & Pistachio Pesto / or an alternate, oily pesto
2 cups baby spinach
1 cup sweet peas, in a pinch, frozen work quite well
1 cup full fat ricotta
1/2 cup parmesan or grana padano large shreds / shards
All mixing and kneading can be done in a stand mixer or by hand.
If using a mixer, start with a paddle attachment and switch to a dough hook for kneading.
Mix flour, sugar, yeast water and oil, adding salt last. Mix well to a rough dough. Let rest for 5 minutes.
Next, if kneading by hand, knead for 10 minutes, until springy and smooth. If using mixer, knead for about 5 minutes. You are looking for a smooth, elastic dough that holds tightly together.
Let rise in a bowl covered with a damp kitchen towel until doubled in size (1-2 hours)
When dough is risen, punch down and rest for 10 minutes
Preheat oven to 450 degrees
Roll dough out on a lightly floured surface to the size of large sheet pan
Lay dough on a sheet pan lightly oiled with olive oil
Spread 3-4 tablespoons pesto all over dough
Use fingers to dimple dough
Sprinkle spinach leaves, then peas across dough
Spoon teaspoon sized dots of ricotta across dough
Add a sprinkle of parmesan shards
Bake at 450 degrees for 10 minutes
Reduce to 400 and bake for another 12-15 minutes