I’ve never used green peas in pesto before, but I wanted to see what I could do with them, seeing as Treehugger pinned “the humble pea” on their list of green food trends for 2015. I think the peas balanced the flavors and added to the spreadable texture of this pesto. So, here’s the recipe for this pear pizza’s pesto base!
- 2-3 cloves garlic, peeled
- 2 handfuls fresh cilantro
- 2/3 cup nutritional yeast
- 1 T fresh lime juice
- 1/4 t sea salt
- 2/3 cup almonds
- 1 cup thawed green peas
- 1 T + 1 t water (add gradually to your preference)
Method: Blend all the pesto ingredients together, taste, and re-season to your taste with sea salt, lime juice or nutritional yeast. Set aside in the fridge until ready to use.
On my first attempt at making this pizza, I didn’t roll out the crust thinly enough. For this pear pizza’s delicate flavors to shine, a thinner crust works better than a thicker one, so the second time around, I made sure my dough was about 1/4 of an inch thick, and that yielded much better results.
(makes 2 pizzas, about 10 slices total)
loosely inspired by Love & Lemons
- whole grain herb crust (see recipe below, or use this recipe for a gluten-free option)
- green pea cilantro pesto (see recipe above, or use any pesto recipe)
- 2 medium-ripe pears* (I ended up using about 1 cup of sliced pears for each pizza.)
- pure maple syrup
- fresh little greens—I used baby kale, but arugula would also taste beautiful with this!
*A note on the pears–you want them to be fragrant and sweet, but not too soft, or else you won’t be able to slice them thinly. I sliced mine to be about 1/8 inch thick, with a mandolin slicer.
- 1/2 cup warm water (plus more, as needed)
- 1/2 packet rapid rise yeast
- 1 cup white whole wheat flour
- 1/2 cup chickpea flour
- 1 t garlic powder
- 1/2 t sea salt
- 1/4 cup chopped herbs of your choice (I used cilantro and scallions)
- 1/4 avocado, about 1 tablespoon (optional)
- Mix the warm water and rapid rise yeast together in a bowl and set aside for a few minutes.
- Whisk together all the dry ingredients (save the herbs and avocado for later) in a medium-sized mixing bowl.
- Make a well in the dry ingredients and pour the water and yeast mixture into it. Mash the avocado into the mixture with a fork, and throw in the chopped herbs. Mix well with your hands.
- Add more chickpea flour/water as needed. Knead for a few minutes, until the dough is smooth and easy to work with. Divide the dough in half and preheat the oven to 450 degrees F.
- Lightly oil your baking surface with a bit of oil. In my case, I used a toaster oven tray lined with wax paper. Roll your dough out on your baking surface. I decided to make an oval shape.
- Spread a layer of pesto on the dough. Place one layer of overlapping thin pear slices on top. Add a few dabs of pesto on the pear slices and add at least one more layer of pear slices. Sprinkle some garlic salt on top.
- Repeat steps 5 and 6 for your second portion of dough.
- Bake the pizzas at 450 degrees F for at least 15 minutes, or until the crust is browned and crisp.
- Top the pizzas with a handful of fresh baby kale (or arugula) and serve with a drizzle of pure maple syrup. Yum!
Re: this post’s food photos–I was rushing to take these photos as best I could before the sun went down that day, so they may be a little crazy looking! I enjoyed these results, although I want to be more strategic in my styling next time (and I seriously need a tripod). I’m so used to white and bright dreamy backgrounds, so this was a fun, unexpected challenge in shooting with a dark background, for a moodier look! I was inspired by The Cashew Kitchen’s guide to food photography and styling. If any of you have any feedback/tips, please share–I have so much to learn!
If you get to make this pizza, please let me know your results in the comments; I would love to hear your feedback. 🙂 Have an amazing day!