Spring is here, (it may not feel like it some days when there is still ice cold winds), but the wild garlic has appeared, and that’s how I know. This is arguably one of the best forages of the year, so I’ve been out picking already. The recipe for the pesto is here, really easy to make, and keeps well in the fridge if it lasts long enough. However, when my other half makes pizza it’s just asking for trouble!
This pesto pizza is really low maintenance, you don’t even have to make the dough if you don’t want. I often use soft Lancashire or Staffordshire oatcakes as pizza bases for the kids, which they love, and it only takes 5 minutes to throw it altogether. I love it too, its a yum alternative to your average garlic bread, and it can be dressed up as a main meal with salad.
- 1-2 pizza bases or 1 quantity or pizza dough
- Wild garlic pesto
- Soft cream cheese
- Mozzarella or cheddar (optional)
Preheat your oven to 220C, ideally heat your baking tray or pizza stone as well.
Roll out your dough or get out your bases, spread generously with the wild garlic pesto. Dot the soft cream cheese over the top. If you wish to have extra cheese use some grated cheddar or mozzarella.
Place on the baking tray and bake until golden, approximately 10 minutes, if your pizza base is quite thick it may take slightly longer to bake.
Enjoy while it’s hot and the fewer people you have to share it with the better.