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!