These quick and simple pea pesto pizzas by Max La Manna are a great way to use up leftover baguettes and rolls.
- Prepare15 mins
- Cook15 mins
- Total time30 mins
Preheat the oven to gas mark 7, 220ºC. Bring a pan of water to the boil, add the peas and return to the boil for 3-4 minutes, until tender. Drain, cool under cold water, then drain again. Put the peas, basil or mix of herbs, nutritional yeast, 3 tbsp of the oil, garlic, ½ tsp sea salt flakes and black pepper into the bowl of a food processor. Blend at high speed, while streaming in the remaining 3 tbsp oil until slightly chunky and spreadable.
Split the baguette and cut each piece in ½. Place each piece, cut-side up, on a baking sheet and spread with the pea pesto. Top with the tomatoes, sprinkle evenly with the cheese alternatives and drizzle a little more oil over each pizza.
Bake for about 15 minutes, until the cheese has melted and the bread is golden brown. Drizzle with oil, then scatter with more of the Prosociano, chilli flakes and oregano. Cut each pizza into smaller pieces to serve.
Baguette works well for this recipe, but ciabatta, thick slices of crusty bread, sourdough or even split bagels would also be ideal – whatever you have to use up.
The pea pesto can be made with other herbs you may have leftover – flat leaf parsley or chives or a mix of these with the basil would taste great. If you end up with leftover pesto, put it into a jar, cover with a layer of oil and keep in the fridge. Use within 3 days.