Summer Pizza with Pea Pesto, Spiralized Zucchini & Radishes on a Thin Spelt Crust

Summertime pizza with pea pesto, zucchini & radishes!

Can I just tell you how absurdly delicious and freshly tasting this pizza was? I love this pizza so much I practically hate it.

Spiralized zucchini is cooked on a thin spelt crust with fresh pea pesto along with some radishes. The pizza is then finished with a scattering of toasted pine nuts, lemon zeste and some good quality olive oil. This pizza is bright, light and packed with refreshing summer flavours.

After a long time I had the entire weekend to myself, so to celebrate I made this summer pizza, which is truly pizza in summer form. Eating this pizza, you can actually take a real life bite of summer!

Well, I admit, I’m the type of girl who likes unconventional pizza toppings. This combination may seem strange, but I promise, it works. Pops of lemon zeste cut through the garden fresh and cheezy pea pesto, peppery and slightly sweet notes from the radishes, while the spiralized zucchini adds a soft green touch.

And look at those bright colours! Not only yummy to eat, but also a true pleasure to present at the table. So beautiful!

This pizza loves you! And you will love this pizza!

So stop by the farmers market or supermarket on your way home, grab the ingredients for this pizza and make this immediately!

Eat healthy.

Keep fit.

And have a pizza to stay happy.

If you like this recipe, share it on Facebook or pin it on Pinterest. And if you’re not already subscribed to my recipe emails, make sure you do that!


Summer Pizza with Pea Pesto, Spiralized Zucchini & Radishes on a Thin Spelt Crust

vegan, soy free

 


 

Ingredients:

For the pizza dough:

1 tsp dried yeast

1 tsp sugar

¼ cup lukewarm water

¾ cup+ spelt flour (can sub wheat flour)

1 tbsp olive oil

¼ tsp salt

Extra spelt flour for rolling

For the pea pesto:

½ cup green peas, thawed if frozen

1 packed cup basil

2 tbsp toasted pine nuts

2 tbsp nutritional yeast

1 small clove garlic, chopped

2 tbsp olive oil

1 tsp lemon juice

Pepper & salt, to taste

For the pizza toppings:

⅓ zucchini, spiralized

6-8 radishes, sliced

Garnish:

Toasted pine nuts

Zeste of 1 medium lemon

Basil leaves

Olive oil

 

Instructions:

For the pizza dough:

In a bowl, mix yeast, sugar and water and let it sit until foamy.

Add spelt flour, olive oil and salt and mix. Knead the dough for 10 minutes. Add extra flour if needed.

Grease a bowl and place the dough in the bowl, cover with a towel. Let the dough rise for 1,5 to 2 hours or until the dough has doubled in volume.

For the pea pesto:

Add the green peas, basil, nooch, pine nuts, garlic and lemon juice to a (mini) food processor. Pulse to combine, some structure is fine.  

While the machine is running, stream in the olive oil. Scrape down the sides as needed. Add some more olive oil or water as needed.

Season with salt and pepper to taste.

For the pizza:

Preheat the oven to 190° Celsius. Lightly grease a pizza form with oil and dust with polenta/corn meal.

Dust the work surface with spelt flour. Roll out the pizza dough into a 30 cm circle. Bake the pizza dough for a few minutes. Remove from the oven and spread the pea pesto over the bottom.

Top the pizza with spiralized zucchini and radishes. Bake the pizza for 10 minutes or until golden.

Garnish with toasted pine nuts, basil leaves, lemon zeste and drizzle with some olive oil. Enjoy!


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