Parma Ham, Peashoot and Pesto Pizza

This was originally going to be something and watercress pizza but something went wrong with out shopping order and we ended up with peashoots instead. I had selected watercress because the English stuff is just coming into season, these peashoots were from Portugal so not exactly food-mile friendly but tasty nonetheless.

We tossed the raw peashoots in some pesto before adding them to the cooked pizza, a technique we’ve used before with rocket. We also reserved some of the mozarella and added that with the peashoots, a good way to lighten everything up.