30 Vegetarian Pizzas – Green olive, lemon and pine nut

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Well it had to happen right? A bit of a blooper. I wanted to adapt a well loved pasta recipe on the top of our pizza this week. Here is the original recipe. We eat this pasta dish once a week, we love it so much. It’s easy peasy and delish.

So I thought that the flavours would work well for pizza’s too. My big dilemma was what base to use. A tomato sauce wouldn’t work with the other flavours so I went to ricotta again.

I mixed the parsley and veggie parmesan cheese with the ricotta and spread it over the base. Then scattered the pre-toasted pine nuts, lemon zest, a touch of garlic and olives on top of the ricotta.  We baked it as usual.

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It wasn’t that bad just not as nice as the pasta recipe or the other ricotta based pizza I made the other week. The olives needed chopping smaller so you got more olive in each mouthful and I would be tempted not to spread the ricotta out so much but leave dough showing. I’d then drizzle olive oil over before serving. I will try it again because those flavours should work.

Oh and the stray courgette in the above picture was another topping I was trying that also didn’t turn out so good!

But you have to experiment and not everything is going to work out but that’s okay, we still ate it!