Serious Pie, home of some of my all-time favorite pizza.
As they walked out, I couldn’t help but speak up and tell them they were missing out! I haven’t had a bad pizza at Serious Pie, and my most recent visit featured a gem that included a pea pesto, parmesan, and fresh herbs. This is my recreation of it. I instead used sourdough crust (because I have no idea what makes Serious Pie’s crust so insanely addictive) , but the rest of the pizza was pretty true the original. I had a blonde moment and added my fresh herbs BEFORE baking, which is why they look a little crispy in the photos. Regardless, this was a fine substitute…especially because I have no travels to Seattle on the horizon!
What’s your favorite go-to pizza? Pepperoni? Or something crazy?
Two Years Ago: No Bake Peanut Butter Balls
Parmesan, Pea Pesto, and Fresh Herb Pizza
Inspired by Serious Pie, pea pesto from Giada
-1 (10 oz) package frozen peas, defrosted & divided
-1 garlic clove
-1 cup grated Parmesan, divided
-1 tsp kosher salt
-1/4 tsp freshly ground black pepper
-1/3 cup olive oil
-2 tbsp fresh mint, chopped
-2 tbsp fresh basil, chopped
1. Preheat oven to 400F. To make the pea pesto, add the peas (leave 1/2 cup out for topping the pizza), garlic, 1/2 cup Parmesan, salt, and pepper to a food processor. Pulse a few times to combine. With the machine running, slowly add the olive oil until well combined (1-2 minutes). Season with additional salt and pepper, if needed.
2. Roll out the pizza dough on a pizza stone or a baking sheet lined with parchment paper. Bake for 7-10 minutes. Remove pizza from oven and spread pea pesto on top. Sprinkle with remaining 1/2 cup of peas and 1/2 cup of Parmesan. Return to oven and bake for an additional 10-15 minutes, until crust is crisp and cheese is melted.
3. Sprinkle with mint and basil. Cut into slices and serve immediately.