Risi e bisi, also known as "rice and peas," is a traditional Italian dish deeply rooted in the region of Veneto, Italy and more specifically, Venice. Landing somewhere between risotto and soup, risi e bisi features rice and peas that thrive in bountiful Veneto. Often enjoyed during spring, the dish showcases the simplicity and flavor of peas when they’re at their freshest and most flavorful.

Food blogger and personal chef Federica Cegalin (@_ilprofumodeldejavu) who also happens to live in Veneto, has put her own spin on this classic by transforming it into a delicate pizza. The pizza crust uses a dough made from wheat and black rice flour (which can be purchased online), as well as a poolish – a high-hydration preferment made from flour, water and yeast to enhance flavor. 

Federica loves using vialone nano rice, a variety sourced from the rice fields of Grumolo delle Abbadesse (a small town in Veneto), and peas come from Lumignano (also in Veneto), known for their exceptional texture and taste. These slightly sweet peas complement the savoriness of black pepper rolled pancetta (note: regular pancetta works just as well!) and Morlacco del Grappa, a cow's milk cheese from the Monte Grappa region in Veneto. 

To enhance the overall taste profile, Federica finishes her pizza with dollops of wild garlic pesto and thin strips of preserved lemon for a pop of citrus. Prepare to savor the vibrant flavors of Veneto with this mouthwatering pizza rendition of the beloved risi e bisi.