One of the first greens available at the Spring farmers' market is pea shoots. Those tender tops of the sugar snap pea plant are a welcome sign of the growing season ahead. I partnered these with spinach is also available locally, the Spring version is called "frost kissed" which brings out it's sweetness. The crispy base is from the grilled naan bread. Next comes the layer of ricotta cheese flavored with lemon zest, the pea shoot pesto is the last layer that brings the essence of Spring to this recipe.
Spring Pesto Flatbread Pizza
By Inspired by the Seasons
- 1 c fresh spinach, packed, large stems removed
- 1/2 c pea shoots - stems & leaves
- 1/4 c pine nuts
- 2 green onions, chopped
- 2 T grated Manchego cheese, Parmesan works too
- 1/4 c olive oil
- 1/2 tsp salt
- 3/4 c part-skim ricotta cheese
- 1 tsp lemon zest
In a small bowl whip lemon zest and ricotta using an electric mixer on medium speed for 2 minutes. Set aside.
To a food processor add, spinach, pea shoots, green onions, pine nuts, cheese and blend until resembles a coarse meal. Slowly add olive oil and pulse until smooth.
Place Naan bread on a well oiled grill on high for 3-4 minutes per side. Press down with spatula to get those all important grill marks. Remove from grill and let cool for 5 minutes on a cutting board. Right before serving, spread ricotta and top with pesto. Slice with pizza cutter and serve. You will probably have extra pesto sauce, that is my gift to you for future pasta dishes.