Spring Pea & lemon pesto pizza

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

For the pizza:
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

For the spring pea pesto:
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

View the full recipe at Running to the Kitchen →