“Congratulations San Francisco, you’ve ruined pizza!”
Harsh words for an innocent little slice. The catalyst for this outburst was a pie topped with verdant green broccoli florets. A perfectly reasonable addition, in my opinion, but far from the kid-approved standard menu that one might expect. If you too find unconventional vegetables adorning the typical thin-crust construction wholly offensive, I’d suggest you shield your eyes. Click away, don’t scroll any further, and let’s pretend like this never happened.
Are you still with me? Good! I knew we were friends for a reason.
Pea-zza, a springy seasonal variant on the classic, is lavished with tender sweet peas, of course, as well as crisp raw snap peas. Delicately nuanced and herbaceous cashew spread joins the party, rather than a gooey mozzarella that might otherwise smother such subtle flavors. If we’re going to put peas on pizza, we might as well change the whole game, right? Elevated to the status of gourmet fare with that simple substitution, you could easily serve this to the most discerning gourmet without batting an eyelash.
That’s not the final twist, though. Creamy coconut yogurt, flecked with lemon zest, lends brightness, lightening the whole affair in ways that defy its underlying richness. All yogurt is not created equal, and I have to admit, the stuff that Cultured Kitchen makes was largely the inspiration for this whole culinary experiment. Thicker than sour cream, completely unsweetened, just a tiny dab will satisfy. I found myself using it more like a whipped topping to accompany fresh berries than anything else.
It tortures me that it has such a limited release! There’s not even information about it online, and it’s unlikely I’ll encounter such a treat in regular grocery stores. If you’re in the same boat, all is not lost. In the case of this fresh flatbread, simply opt for a non-dairy yogurt without any added sugar or flavor, and omit the lemon juice, doubling down on the zest instead to prevent the drizzle from becoming too watery.
Please, give peas a chance. If it helps you wrap your mind around this crazy combination, think of it more as a seasonal flatbread, piled high with the best that nature has to offer. Your average onions, mushrooms, and olives can wait; this limited edition novelty is one to savor right away, while those lush green peas are still perfectly plump.
Pea-zza (Pea Pizza)
Pea-zza, a springy seasonal variant on the classic, is lavished with tender sweet peas, of course, as well as crisp raw snap peas.
- 1 Pound Prepared Pizza Dough
- All-Purpose Flour (As Needed)
- 1 Tablespoon Olive Oil
- 3 Tablespoons Minced Garlic
- 1/4 Cup Nutritional Yeast (Optional)
- 1/2 Cup Herbed Cashew Cheese
- 1 Cup Fresh Peas, Blanched or Frozen Peas, Thawed
- 1/2 Cup Sugar Snap Peas, Sliced into 1/2-Inch Lengths
- 2 Tablespoons Toasted Pistachios
- 2 Scallions, Thinly Sliced
- Flaky Sea Salt
- Ground Black Pepper
Lemon Yogurt Drizzle:
- 1/3 Cup Unsweetened Vegan Yogurt
- 1 – 2 Tablespoons Lemon Juice
- 1 Teaspoon Lemon Zest
- Preheat your oven to 500 degrees and lightly grease a large baking sheet or pizza stone.
- Press the pizza dough out roughly into a flat round, lightly dusting both sides with flour. Pull and toss by hand or use a rolling pin to stretch it out to approximately 10 inches in diameter. Brush the entire surface with olive oil and sprinkle evenly with the garlic and nutritional yeast, if desired.
- Bake for 5 to 7 minutes, until dough is thoroughly browned all over.
- While it’s in the oven, prepare the yogurt drizzle by simply mixing up all the ingredients in a bowl. Set aside for the moment.
- When you crust is hot and ready, slather it generously with the cashew spread and top with the peas, snap peas, pistachios, and scallions. Season with salt and pepper to taste. Drizzle with the yogurt sauce, slice, and serve immediately.
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Amount Per Serving: Calories: 594Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 8mgSodium: 656mgCarbohydrates: 95gFiber: 10gSugar: 8gProtein: 22g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
12 thoughts on “Yes, Peas”
This peazza looks sublimely refreshing!!! A perfect Summer ‘Za! Can’t wait to try it out on my friends. I know they will look at it, raise their eyebrows, side glance each other, reluctantly try it, and then — Rave!
Thanks for this wonderful recipe!
Sounds delicious and delightful, Hannah!
Great recipe ! No wonder that it is an amazing treat that always pleases us !!
The pizza is gorgeous, but, I have to admit to being just a bit a bit shy about peas on my pizza! I love broccoli and onions on my pie, but will have to give peas some thought. The rest of the toppings sound great, if only I could find them.
Great work! Looks amazing (:
The pizza sound like so delicious! You do the best tutorials. So easy to understand. Love it! Thanks for sharing this recipe with us.
Love the colors in your pea pizza:)
I cannot wait to try this with my triplet sisters who also love peas! Wonderful ideas and beautiful presentation. Thank you.
This sounds perfect, love the colors and healthy ingredients. Thanks!
[…] offer. Really, there’s no way of going back at this point. I’ve already pea’d on my pizza. I even pea’d on my toast– At work, no less! Dining alfreso has been a true joy as the […]
I always laugh when my kids watch this movie and I think “Broccoli pizza actually sounds amazing.” Peas sound pretty darn good too!
Agreed! Maybe I’ve just been living in San Francisco for too long, but that sounds delicious!