Those that know me, know that I’m not an outdoorsy person. I prefer inside where I can get away from bugs, control the temperature and binge watch all the TV shows my heart desires. Some might call that, “high maintenance”. I just call it,”being smart”.
All that said, I was challenged this week to step out of my comfort zone and create a dish using local ingredients that can be foraged. I live in the suburbs of Toronto, and right now, there is an abundance of wild leeks (ramps) and dandelion greens to be found. My mom had given me a box of pine nuts, so I thought that I could marry these delicious ingredients and create a very earthy, flavourful pesto for a yummy pizza.
**Feel free to click on the red links for photo references**
Recipe makes approx. 4 mini pizzas, or 2 large pizzas
- 4 cups bread flour (reserve approx. 1 cup extra for rolling)
- 1 packet of dry yeast
- 1 tsp sugar
- 2 tsp salt
- 2 1/2 tbsp olive oil
- 2 cups chopped dandelion greens
- 2 cups chopped ramps
- 1/2 cup olive oil
- 2 cloves garlic
- 1/4 cup pine nuts
- 2 tsp salt
- 1/4 cup grated parmesan
- 1 tsp lemon juice
- zest from 1/2 lemon
- Pizza dough
- 2 cups dandelion pesto
- Pizza 1: sliced strawberries, mozzarella, balsamic reduction
- Pizza 2: shiitake mushrooms, mozzarella, lemon oil, balsamic reduction
- Pizza Dough: In a mixer, mix together flour, yeast, sugar, salt, 2 tbsp olive oil and slowly add 1 1/2 cups of room temperature water. Once the mixture forms a ball shape, knead on a floured surface. After kneading, place dough in an oil greased bowl. cover and let rest/rise for for at least 45 minutes.
- Pesto: In a mixer, blend together all ingredients.
- Preheat oven to 350F. roll out dough (Or spread out dough by hand for a more rustic shape) and place on pizza tray. Bake in oven for 5 minutes (keeps pizza from getting soggy).
- Spread pesto on the base of the pizza, and add cheese and whatever toppings you like. Bake in the oven for 20 minutes, or until golden. Finish with balsamic, herbs or oil and enjoy 🙂