Pea pesto baguette pizzas

Name: Pea pesto baguette pizzas
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4
Ingredients: 1 white baguette (see cook’s tips); 2 classic vine or a few cherry tomatoes, sliced; 75 g Parmigiano Reggiano, finely grated, plus more to serve; 200 g grated mozzarella; 3 pinch/es chilli flakes; sprig/s Few sprigs oregano, leaves picked (or a pinch dried)

We’re paying overdue homage to a tea-from-the-freezer classic. Peas and pesto make a vibrant alternative topping instead of tomato sauce. These quick and simple pea pesto pizzas by Max La Manna are a great way to use up leftover baguettes and rolls - 80s nostaliga at its best.

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Serves4
CourseLunch
Prepare15 mins
Cook18 mins
Total time33 mins

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1 white baguette (see cook’s tips)
2 classic vine or a few cherry tomatoes, sliced
75g Parmigiano Reggiano, finely grated, plus more to serve
200g grated mozzarella
3 pinch/es chilli flakes
sprig/s Few sprigs oregano, leaves picked (or a pinch dried)

For the pea pesto

250g frozen peas
145g Waitrose Green Pesto With Basil
¼ tsp freshly ground black pepper

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 and pesto into a food processor and blend until slightly chunky and spreadable. Check the seasoning.
Split the baguette in half, then each half horizontally in two. Place each piece, cut-side up, on a baking sheet and spread it with the pea pesto. Top with the tomatoes, sprinkle evenly with the cheeses, some chilli flakes and most of the oregano. Drizzle with a little oil.
Bake for about 15-18 minutes, until the cheese has melted and the bread is golden brown. Drizzle with more oil, scatter with more Parmesan, and add more chilli flakes and oregano to serve.