I love the process of coming together to make a pizza—it bespeaks an easeful collaboration, improvisation, and playfulness. Most of all, it’s the perfect way to bring the people you love together in the kitchen.
For me, that togetherness is as much about tender-hearted truth as it is fun. In spring, the inner tenderness I feel as I come out of winter’s hibernation gracefully translates from my heart to my plate. Embracing the bright flavors of fresh basil, peas, zucchini, and lemon, it’s easier to welcome my own expansiveness.
Tender herbs, tender self.
Bringing these ingredients together is a delight—a Green Goddess extravaganza that will satisfy your wildest cravings for pizza, a touch of tenderness, and fun.
By Lily Diamond
- 3 cups all-purpose or bread flour, plus more as needed
- 2 teaspoons instant yeast
- 2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
- 2 tablespoons extra virgin olive oil
- 2 bunches basil, leaves removed (about 8 cups, loosely packed)
- 1/2 cup grated parmesan
- 1 clove garlic, roughly chopped
- 1 1/2 tablespoons pine nuts
- 1/4 cup olive oil
- 1/4 pound English peas, shelled (about 1/2 cup of shelled peas)
- 1/4 cup crumbled feta cheese
- 1 small zucchini
- 1 teaspoon olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon red chile flakes
If you’re making your own pizza dough, start at least two hours in advance of when you want to make your pizza. Once it’s finished, store in a plastic bag or under a damp towel. I used this recipe, halved, or you can purchase pre-made.
Preheat oven to 500ºF.
Set up colander in sink. In a large stock pot, bring at least 3 inches of water to a boil. Blanch the basil in the boiling water for about 15 seconds. Drain water and blanched basil in colander, and immediately rinse with cold water until basil is cool. Squeeze out water. You’ll have about 1/2 cup basil.
Place basil in food processor or blender with 1/2 cup grated Parmesan, garlic, and pine nuts. Blend until largely broken down and textured as you wish, adding a tablespoon of water if needed. Remove from processor or blender and place in a small bowl. Stir in 1/4 cup olive oil and set aside.
Wash and dry your small zucchini, cut off the ends, and shave lengthwise with a vegetable peeler or mandoline. Place ribbons in a small bowl, and toss with lemon juice, 1/4 teaspoon sea salt, chile flakes, and olive oil.
Cover a large cookie sheet with parchment paper, and sprinkle with cornmeal to prevent the pizza from sticking.
Roll or hand-spread the pizza dough ball into the shape you like. The crust should be very thin, about 1/4 inch. Leaving a 1/2-inch perimeter at the edge, spread pesto in an even layer. Top with zucchini ribbons, shelled peas, and crumbled feta. Add a final drizzle of olive oil and another sprinkle of sea salt.
Bake for 10-12 minutes depending on desired level of crust crispness.
Serve immediately. This pizza is also extraordinarily delicious reheated the next day.
- Total Fat
- Saturated Fat
- Dietary Fiber