This is the second time my weekly farm box included pea tendril. Also, the second pea tendril pizza I made. I changed it up some with ricotta this time to keep it interesting. As for the recipe. N.Y. style dough/stretching is a skill that takes more than a list of ingredients. It takes much practice, trial, and error. Additionally, inheriting the cooking gene from mom also is helpful. Smile... (Yes, for any of you that don't know me, I am full of myself!)
what is pea tendril? Pizza looks good! Any bacon under there?
The tendrils are the tender young shoots/vines of the pea plant. The pizza was so good, I am taking the leftover ricotta and pea tendril pesto and making a short pastry galette today! Not enough filling left for a proper two-crust pie. Hmm, bacon...(light bulb moment)
Snow pea shoots are a common vegetable used in Chinese cooking. I love them stir fried and I wish they were more available in Canadian grocery stores. Great looking pizzas will.
this might be fun with the kids as the shoots would grow fast on the window sill. I was just reading that if cut leaving the first leaves on the plant, they will continue to grow. Can eat raw too. Oh what fun!
You are da Pie King.