Galbani® Pea Pesto Pizza - Donatella Arpaia | Restaurateur & TV Chef | Recipes & Food

Ingredients

• 2 ¾ tsp. Fresh yeast or active dry yeast
• 4 ⅛ cups Water
• 2 ¾ tbsp. Sea salt
• 12 ⅓ cups “Double zero” flour
• Oil for greasing
• Nonstick cooking spray
• ¼ cup Walnuts
• ½ cup Pine nuts
• 3 tbsp. Fresh garlic, finely chopped
• 5 cups Fresh basil leaves, packed
• 1 tbsp. Kosher salt
• 1 tsp. Freshly ground pepper
• 1 ¼ cups High-quality extra virgin olive oil
• 1 ¼ cup Galbani® Parmesan cheese, freshly grated
• 1 cup Fresh peas
• ½ cup Heavy cream
• 1 ½ cups Galbani® Premio Mozzarella/Provolone/Cheddar blend, shredded
• Kosher salt
• freshly ground pepper
• 1 cup Galbani® Premio Mozzarella, shredded
• 1 cup Cherry tomatoes, halved
• 1 cup Grilled chicken, diced