Creamy Spring Pea Pizza

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Creamy Spring Pea Pizza


  • 1 Cappello’s Naked Crust
  • ¾ cup whole milk ricotta 
  • ½ cup grated mozzarella 
  • ¼ cup grated parmesan
  • 1 tablespoon lemon juice 
  • 1 teaspoon lemon zest 
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper 
  • 1 ounce of prosciutto
  • 1 cup spring or snow peas, halved
  • ½ cup green peas, thawed if frozen 
  • ¼ cup scallions, cut on a diagonal 
  • 2 teaspoons (2 cloves) garlic, thinly sliced
  • 2 tablespoons fresh mint, chopped


  • Preheat the oven to 425 F. Place a baking sheet on the middle rack while the oven preheats. 
  • In a small mixing bowl add ricotta, mozzarella, parmesan, lemon juice, lemon zest, salt and black pepper. Stir to combine. 
  • Spread cheese mixture over the base of the crust. Top with prosciutto, spring or snow peas, green peas, scallions, and garlic.
  • Place pizza directly on the preheated baking sheet. Cook for 11-15 minutes, or until the crust begins to brown. Top with fresh mint. Slice and serve. 

Kids Can Do

  • Help to mix the ricotta spread
  • Spread the ricotta
  • Help to add the toppings