White Pizza with Shaved Vegetables and Pesto
Epicurious.com
Epicurious.com
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Ingredients

  • 1/2 cup whole-milk ricotta
  • 16 ounces prepared pizza dough, room temperature
  • 2 tablespoons plus 1 teaspoon olive oil, divided, plus more for pan
  • 1 medium zucchini (about 8 ounces), trimmed, thinly shaved with a vegetable peeler
  • 2 small leeks, whites and pale-green parts cut into half moons, very thinly sliced (about 1 cup)
  • 4 ounces asparagus, trimmed, thinly shaved with a vegetable peeler
  • 1/2 cup frozen sweet peas, thawed
  • 1/2 teaspoon kosher salt
  • 1/2 cup shredded low-moisture mozzarella
  • 1/4 cup homemade or store-bought pesto
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 cup watercress
  • 1/4 cup torn basil
  • 1.5 ounces Pecorino, shaved into curls with a vegetable peeler (about 1/2 cup)
  • 1/3 cup unsalted, roasted pistachios, coarsely chopped

Instructions

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