First, prepare the pesto. In the bowl of a food processor, combine the shelled peas, fresh parsley, mint, pistachios, ½ cup Colavita Olive Oil, lemon juice, honey and pinch of sea salt.

Pulse until the mixture is smooth. It should be a very spreadable consistency, so add more Colavita Olive Oil if it seems dry. Transfer the pesto to a medium bowl.

Heat your oven to 500 °F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it. Stretch out one of the pizza dough rounds onto a pizza peel dusted with flour, or onto a cookie sheet (if not using a pizza stone).

Spread the ricotta cheese on top of the pizza dough. Using a teaspoon, dollop the pesto across the top of the pie. Distribute the remaining unshelled peas over the top and drizzle with Colavita Olive Oil. Bake for about 8-10 minutes, until the crust is golden brown and the cheese is bubbling.

Remove from the oven, garnish with freshly chopped parsley and mint and serve immediately.

Optional: if desired, once the pizza comes out of the oven you can also garnish with a small drizzle of honey.