Thursday, June 4, 2015

Sugar Snap Pea, Asparagus, Baby Leek, Pesto & Ricotta Pizza

This past Sunday night when it was pouring down rain in Hoboken I opted to make a pizza. On the grill. Outside. For dinner. Thanks to a saintly husband & an umbrella it actually came to fruition.

This is the perfect spring pizza with heaps of green veggies & flavor even you meat eaters will go vegetarian for the day. Plus, I got to use this pesto on it!

PS: Happiest birthday to one of my favorite ladies, Miss Ashley McGee! xx

Make this pizza & tag me in your photos on instagram (@mrshoh or #HeatherOMade)!


  • 1/2 cup sugar snap peas, cut into 1/2” pieces
  • 6-8 asparagus, cut into 1/2” pieces
  • 3 baby leeks, cut into 1/2” pieces
  • 1 cup ricotta cheese (I used ricotta con latte which is a super creamy version of ricotta, if you can find it try it - you’ll love it!)
  • 1 tablespoon  (+ more for drizzling/glopping later) pesto (this one or you can use your favorite one from the store)
  • olive oil
  • salt & pepper
  • pizza dough (I use this recipe & tear off about 1/3 of the dough, if using store bought dough err on the side of using a little less of it for a crispier crust)
  • flour (for stretching/rolling pizza dough out)
  • cooking spray
  • pecorino romano or parmesan cheese
Make it!
  1. In a medium-large bowl toss the prepared sugar snap peas, asparagus & baby leeks with 1 tablespoon olive oil & season with salt & pepper. Set aside.
  2. Mix 1 tablespoon & the ricotta together in a small bowl. Set aside.
  3. Roll or stretch your pizza dough out on a floured surface until it is the size of your pizza stone. (I love this stone & use it all the time - not a paid endorsement just the truth!)
  4. Spray a light mist of cooking spray over your pizza stone & transfer the dough to the stone repositioning it to fit accordingly.
  5. Drizzle about a tablespoon of olive oil over the pizza dough.
  6. Spread the ricotta mixture out over the pizza leaving as much or as little “crust” as you like.
  7. Sprinkle the veggie mixture over the cheese in an even layer.
  8. Using a vegetable peeler shave some pecorino romano cheese over the top of the pizza.
  9. Pre-heat your grill for about 3 minutes. Turn the heat to low.
  10. Place the pizza stone on top of the grill & rotate it occasionally. Cook for about 12-15 minutes or until the bottom is golden & stiff when you lift it up to test the doneness of the crust.
  11. Drizzle (or more like glop) some pesto on top. 
  12. Cut with a pizza cutter & serve. Great hot or room temp. There won’t be leftovers, but if there is you can store them in the fridge wrapped tightly.

1 comment:

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