Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Pizza ai Piselli with garden peas and cheese
Springtime pizza featuring sweet garden peas, mozzarella, and a crispy crust.

Pizza ai Piselli (Garden Pea Pizza)

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Although many are wary of peas on pizza, in some parts of Italy this combination is the harbinger of spring. The meeting of tender, sweet garden peas and salty, characterful cheese creates a refined flavour balance that goes far beyond the usual toppings. The secret lies in the play of textures: crunchy dough and creamy melting cheese embracing pea grains that burst like tiny fresh bombs.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 720 kcal kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking sheet or pizza stone
  • Rolling pin
  • Saucepan for blanching peas

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 220°C (fan assisted) and prepare the baking tray with baking paper. Roll out the pizza dough thinly on a floured surface, ensuring you leave a small rim at the edges.

Tip: Roll out the dough at room temperature, as cold dough springs back (gluten strands are stiff when cold).
2 ✓

Drop the garden peas into boiling salted water for 2-3 minutes, just until bright green, then immediately drain and rinse with cold water. Allow to dry completely.

Tip: Shocking with cold water stops the cooking, so the peas won't be mushy and keep their colour (chlorophyll preservation).
3 ✓

Spread the tomato sauce on the rolled dough in circular motions, leaving the rim free. Season with salt and pepper to taste.

Tip: The sauce shouldn't be too runny, or it will soak the dough before it bakes.
4 ✓

Scatter the dried peas over the dough, then sprinkle with grated Parmesan.

Tip: The salty taste of Parmesan counterbalances the sweetness of the peas (flavour complementation).
5 ✓

Tear the mozzarella over it evenly, then drizzle the pizza with a thin stream of olive oil.

Tip: The fatty cheese and oil protect the toppings from drying out in the hot oven.
6 ✓

Slide into the hot oven and bake for 12-15 minutes until the cheese bubbles and browns, and the crust edge is golden brown and crispy.

Tip: High heat suddenly expands gas bubbles in the dough, making the rim airy.
7 ✓

Remove from oven, let rest for a minute, then serve garnished with fresh basil leaves.

Tip: Always add basil after baking, otherwise it blackens and loses its aroma from the heat.

Recipe FAQ

Why did the middle of the dough get soggy?
You likely put too much tomato sauce on it, or the peas weren't dry enough when added.
Can I use tinned peas?
Better not to, as their texture is too soft and the taste isn't as fresh. Frozen peas are a much better choice.

Ingredients

  • 300 g Pizza dough (rested)
  • 100 g Garden peas (fresh or frozen)
  • 200 g Mozzarella cheese
  • 50 g Parmesan cheese
  • 150 ml Tomato sauce (thick)
  • 2 tbsp Olive oil
  • 10 leaves Fresh basil
  • 1 pinch Salt
  • 1 pinch Black pepper