Quick easy and a favourite with kids, you’ve got to try this pesto pizza recipe!
Serves: 12
What you need:
250g x frozen peas (defrosted)
1 x clove of garlic
2 x tbsp roasted pine nuts
1Ž2 x cup of grated parmesan (with extra for sprinkling)
1Ž4 x tsp of salt
1/3 x cup of olive oil
150g x mozzarella ball
6 x English muffins
Optional prosciutto ham or similar
What you need to do:
- Prepare an ice bath in a large bowl
- Bring a pan of lightly salted water to the boil. Add the peas and cook for 2 mins
- Drain the peas and add to the ice bath, then drain again
- Set aside 1/2 cup of the cooked peas
- Whirl the remaining peas in a food processor with the garlic, pine nuts and salt for about 3 minutes, scraping down the bowl if necessary
- Add the oil, with the processor still going, and whirl for another 3 minutes
- Split open/ cut in half the muffins and toast
- Spread the PEA pesto evenly on the muffins
- Tear and Share the mozzarella evenly on the muffins
- Optional Put some prosciutto ham or similar onto the muffins
- Sprinkle with parmesan and the remainder of the peas
- Place muffins under a grill for 2-3 minutes, but keep your eye on them!
This recipe was creted by Leo Hall aged 11 from Cambridgehsire. Leo was a finalists in the 2016 Young Pea Chef of the Year competition, a national recipe competition run by the Yes Peas! campaign which challenged children aged under 12 to develop a recipe using peas. Find out more here youngpeachef.co.uk.
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