In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional ½ cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.

While the dough rises, make the pesto. Place the pistachios, basil, garlic, lemon juice and cheese in a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in the olive oil. Add a little more if necessary, depending on how “spreadable” you want your pesto to be. Add a big pinch of salt and pepper and pulse. Taste the pesto and add in more seasoning if needed. This will make a little extra pesto than needed, so store it sealed tightly in the fridge for up to a week.

Preheat the oven to 450 degrees F. Sprinkle a bit of flour or cornmeal on a 10x15 inch baking sheet.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. For this recipe, I just rolled out the dough to fit a 10x15 baking sheet. Nothing specific, just rolled to fit!

Top the dough with a few spoonfuls of pesto. I like to use about ½ cup here. Top with the ricotta cheese next and half of the fresh lemon zest. Next, sprinkle on the shredded cheese.

Top with the asparagus and peas. Dollop on some more pesto if you wish.

Place the pizza on the sheet in the oven for 15 to 20 minutes. Check on it after 15 minutes - if it’s not deeply golden and melty yet, give it another 5 minutes. Once golden and bubbly, remove it and let cool.

Top with the remaining half of the lemon zest, a bunch of parmesan cheese and a few more dollops of ricotta if you’d like. Top with the greens. Slice and serve!