1. Prepare Pizza Dough: Prepare your preferred pizza dough according to its recipe instructions. (We used the Neapolitan-style dough.)

2. Prep Toppings: About 1 hour before the dough is ready to stretch, prepare the toppings.

• If using frozen peas, thaw them. If using fresh peas, blanch them briefly in salted boiling water, then drain and cool.
• Toss the peas with 2 Tbsp olive oil, salt, and pepper to taste.
• Thinly slice the watermelon radish using a knife or mandoline.
• Pick the mint leaves.
• Shred the mozzarella if not already shredded.
• Roughly chop the pistachios.

3. Assemble the Pizza: Stretch the pizza dough according to the instructions in your dough recipe. Spread the pesto over the dough, then top with the shredded mozzarella and half of the peas. Bake the pizza according to the baking instructions in your dough recipe.

4. Finish the Pizza: Let the pizza cool for 1 minute before topping.

• Scatter the remaining peas and pistachios over the pizza.
• Tear the buffalo mozzarella or burrata into bite-size pieces and distribute evenly.
• Add the mint leaves and watermelon radish slices.
• Finish with lemon zest and a squeeze of fresh lemon juice to taste.

Slice and enjoy.