Beets 'n Peas 'n Cheese Oh My!

When your cheeks can’t hold any more peeps, you seek green in all forms.

There’s an extra hop in my step this Easter after an experiment turned into a successful masterpiece. Check out this Beet Crust Pizza with Pea Pesto and Baby Bellas. The pesto makes the pizza and is also great as a dip with crackers, veggies, you name it!

Cauliflower crust has some serious competition now that @wholefoods has come out with a beet crust pizza. I was looking for contrasting sauce that would pop off of the bright red crust and came across this spring pea pesto recipe from @giadadelaurentiis

Giada used the pesto atop crostini, but I thought it would be great on a pizza as well and voila! Tres magnifique. In addition to the pesto, I added fresh mozzarella, baby portabella mushrooms and arugula for a healthy dose of peppery greens. Pesto recipe below!

Spring Pea Pesto:
Recipe Credit: @foodnetwork

*10 oz frozen peas, thawed (or fresh if you can find ‘em)
*1/2 C shredded Parmesan
*1/3 C olive oil *1 tsp salt
*1/4 tsp ground pepper
Blend together in a food processor, done and yum