Today, I wanted to share a savoury classic—pizza. But we’re going to make it a bit wild with the seasonal greens available in March.
Take a walk, forage for some fresh, wild greens, and then treat yourself to a delicious stinging nettle and wild garlic pizza! If you try this recipe and realise how easy it is to make, you might never want to order pizza from a shop again. Plus, this wild pizza can be adapted to your taste and whatever seasonal plants or fungi you can find.
The Dough
For the dough, it's more about the proportions than the specific type of flour. I typically use a mix of 250g white wheat flour and 250g of whatever other flour I have on hand. The key is to aim for 500g of flour in total. Wholemeal rye, buckwheat, spelt, or rye flour all work well.
This dough recipe is my adaptation from Baking Bread with Children by Warren Lee Cohen. It’s a fantastic book, full of straightforward, foolproof recipes, and it’s fun to read—especially if you’re looking for ways to inspire your children to bake.
Recipe for One Large Pizza
(When I say large, I mean about 13” in diameter.)
Ingredients
- 250g white flour (wheat)
- 250g of any other flour (wholemeal rye works well)
- 3 teaspoons of sugar (dark, white, honey, or maple syrup) to feed the yeast
- 2 teaspoons of salt
- 2 teaspoons of dried yeast (or use live yeast)
- 300ml lukewarm water
- 45ml oil (preferably unrefined with a neutral flavour)
- 250ml of any tomato or pepper sauce (ajvar mixed with fermented tomato works brilliantly, or try a homemade version)
- 250g of cheese (I prefer mozzarella, but you can use your favourite cheese)
- 150ml of blended allium and nettle leaves (or substitute with garlic mustard, garlic cloves, and nettles)
- Toppings of your choice (I used nettle leaves, wood ear mushrooms, scarlet elf cups, and fresh or fermented wild garlic leaves)
- A handful or two of herbs (I used foraged oregano, but any herbs will do)
Method
- Dissolve the sugar and yeast in lukewarm water. Cover with a cloth and let it sit for 10–20 minutes until bubbles form.
Add the salt, oil, and slowly incorporate the flour mixture. - Mix gently by hand (or use a mixer). The dough should be slightly sticky but easy to shape into a ball.
- Sprinkle flour on your work surface and knead the dough for about 10–20 minutes.
A good podcast or playlist can help pass the time! The dough should become smooth and elastic. - Gently oil the dough ball and place it in a large bowl. Cover with a damp tea towel and let it rise in a warm place for 1–2 hours, or until it doubles in size.
- Roll the dough out to about 1cm thick.
Spread the blended greens evenly, then top with your tomato or pepper sauce, cheese, and other toppings. - Let it rise for another 10–20 minutes.
- Preheat the oven to 200°C and bake the pizza for 15–20 minutes, or until it’s golden and cooked to your liking.
Enjoy!
Try serving with a raw ferment like garlic or sauerkraut instead of ketchup or BBQ sauce for a unique twist.
This recipe is perfect for experimenting with local, seasonal ingredients and adding your own creative spin. Happy foraging and baking!