Pea and Ricotta Pizza

I had frozen the left over pea filling from some dumplings I had made earlier this winter….

ricotta cheese, 1 container
2 tablespoons olive oil
dash sea salt
1 small onion, minced
1/3 cup chopped naked goat cheese
zest of one large lemon

Surprisingly this mixture defrosted extremely well and I decided to use it as my pizza sauce.  The only toppings I used were jarred shrooms and some more goat cheese (using both plain goat cheese and also Haystack Mountain Chèvre en Marinade adding some olive oil and seasoning to the mix).

I used Vicolo’s Organic Cornmeal Pizza Crust, and everything turned out perfect!

served with avocado and a purple haze

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