For ➍ 350 g frozen fine garden peas
90 g chilled pesto
2 zucchini
100 g Gorgonzola piccante
2 rolls of chilled pizza dough round and thin
3 tbs mild olive oil
Preheat the oven to 200 °C.
Place the peas in a bowl and pour boiling water over it. Drain in a colander. Place the peas and pesto in a tall cup and mash with the hand blender until smooth. Season with pepper and salt if desired.
Use a cheese slicer to cut wide ribbons off the zucchini. Cut the crust off the gorgonzola and cut the cheese into pieces of about 2 cm.
Roll out the pizza dough on a baking tray covered with baking paper and spread with the green spread. Divide the zucchini ribbons in a kind of loose florets over the pizza and divide the Gorgonzola over it. Drizzle with the oil and sprinkle with salt and pepper.
Bake the pizzas 15-20 m until golden brown.
