Pea pesto baguette pizzas

These quick and simple pea pesto pizzas by Max La Manna are a great way to use up leftover baguettes and rolls.

Ingreadient

• 1 Essential Baguette (see cook’s tips)
• 150g cherry vine tomatoes, halved
• 75g Violife Prosociano Wedge, finely grated, plus more to serve
• 200g Sheese Grated Mozzarella Style
• 1 pinch dried chilli flakes
• 3 sprig/s oregano, leaves picked, or a pinch dried

For the pea pesto

• 250g frozen peas
• 25g basil, including stalks, or a mix of leftover soft herbs (see cook’s tips)
• 4 tbsp nutritional yeast flakes
• 6 tbsp extra virgin olive oil, plus more to serve
• 3 cloves garlic, roughly chopped
• ¼ tsp freshly ground black pepper

Step by step

1. Preheat the oven to gas mark 7, 220ºC. Bring a pan of water to the boil, add the peas and return to the boil for 3-4 minutes, until tender. Drain, cool under cold water, then drain again. Put the peas, basil or mix of herbs, nutritional yeast, 3 tbsp of the oil, garlic, ½ tsp sea salt flakes and black pepper into the bowl of a food processor. Blend at high speed, while streaming in the remaining 3 tbsp oil until slightly chunky and spreadable.
2. Split the baguette and cut each piece in ½. Place each piece, cut-side up, on a baking sheet and spread with the pea pesto. Top with the tomatoes, sprinkle evenly with the cheese alternatives and drizzle a little more oil over each pizza.
3. Bake for about 15 minutes, until the cheese has melted and the bread is golden brown. Drizzle with oil, then scatter with more of the Prosociano, chilli flakes and oregano. Cut each pizza into smaller pieces to serve.