Ingredients

  • half an ounce of freshly grated parmesan

  • 3.5 ounces of low moisture mozzarella cheese

  • 2-3 garlic scapes

  • 1 bunch of basil

  • 1 bunch of sorrel

  • A handful of walnuts

  • Beet greens from 4-5 beets

  • artichoke quartered

  • Salt and pepper to taste

  • Pizza dough

Instructions

  1. Preheat your oven to its highest temperature about 45 minutes prior to putting in your pizza

  2. . Put the cleaned basil, garlic scapes, lemon zest, lemon juice, parmesan cheese, olive oil and walnuts into a food processor and pulse them into a pesto.

  3. Scrape the pesto out into a bowl and mix it with the ricotta cheese.

  4. Once you've washed/dried the beet greens, sautee them for a few minutes and salt/pepper them to taste.

  5. Then, stretch or roll out your pizza dough to about 11-12 inches and add a thin layer of olive oil so it coats the entire dough. Layer on your half ounce of parmesan or Pecorino and then the mozzarella cheese. Par bake the pizza for about 3

  6. Then, stretch or roll out your pizza dough to about 11-12 inches and add a thin layer of olive oil so it coats the entire dough. Layer on your half ounce of parmesan or Pecorino and then the mozzarella cheese.
  7. Par bake the pizza for about 3 minutes and then pull it out of the oven. Add generous dollops of the pesto ricotta and arrange the beet greens and artichokes. Then bake for 6 more minutes and the pizza should be good to go

  9. Enjoy!!!