I love pizza and I love wild green garlic. In Romania, we called wild green garlic “leurda”. It is one of the best green food you will eat if you like garlic, of course.
You can eat it raw or cooked. You can use it in soups, stew, pies, or salad. I love to make pesto out of it and recently I used it on pizza. The best thing is that my boy loved it.
- 500 g flour
- 325 ml warm water
- 7 g dry yeast
- 1 teaspoon salt
You will need flour when you will make it.
- Homemade tomato sauce
- Parmesan cheese
- Wild green garlic
Place the warm water in a bowl. Sprinkle yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.
In a large bowl place the flour and the salt and mix them. Add the water on top of the flour and start mixing until you have the dough.
Knead the pizza dough for about 7-10 minutes.
The dough should be a little sticky, or tacky to the touch. If it’s too wet, sprinkle in a little more flour. Let it rise in the bowl for 1 hour. Cover the bowl with a towel or plastic wrap.
After the pizza has risen you can start making the pizza. Divide the dough into portions depending on your tray.
Preheat the oven to 245°C or 475°F.
Form round balls of dough. Place each in its own bowl, cover with plastic, and let sit for 15 minutes (or up to 2 hours).
Flatten the dough ball, and stretch it out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.
Let the dough relax for 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches. It is easy if you use a circle tray to put it inside so it keeps a round form.
Spoon on the tomato sauce, sprinkle with cheese, and place the wild green garlic on top.
Bake pizza in the 475°F (245°C) oven, one at a time, until the crust is browned and the cheese is golden for about 10-15 minutes.
34 thoughts on “Pizza with wild green garlic”
I wonder what green garlic, which isn’t the garlic bulb itself, but the shoots of the plant, taste like? Garlicy?
Very garlic. You eat the leaves before the plant gets the flower. After that doesn’t taste very good.
I think it’s also called ‘ramson’. In the Netherlands we call it ‘daslook’.
pizza is sure a goodfood to eat’
I have never seen wild green garlic, so I will have to find out if I can get it, because it sounds like something I might use a lot.
I’ll have to see if wild green garlic grows here and get some. It sounds great to cook with!
It is lovely to use. It is growing wild in the South of England now. I will try it on Pizza too now. Thank you.
It’s called “Bärlauch” in German or “bear’s leek”. For me it’s a taste of spring. The pizza sounds delicious.
Sounds amazing! Like the taste.
In Canada they’re called wild onions or wild garlic. If you’re only using the leaves, leave the bulbs in the ground as this is a means of propagation. They truly have their own unique, earthy, springtime taste.
I always leave the bulb in the ground.
Nice one 👍
Green garlic? Neat!
a magic recipe pizza ,thanks
You are welcome
I like the cut of that pizza’s jib!
I’m learning something about WordPress this week – one some sites the Follow button doesn’t show up when I scroll. It’s an issue on one of my sites (www.greenstarsproject.org) but not the other (www.ethicalbargains.org). Technology – grrr!
Thank you for telling me
No worries. Let’s share info if we figure out a solution.
I love this recipe. Gonna try it out
Nice. I make my own pizza dough, toppings and marinara for our homemade pizzas. It’s one of the most satisfying things to share with family and friends, a meal such as this, crafted with care. 😃
Pizza is very sweet
Am loving this blog already ❤️
Check out mine too, you may like it.
The woodland in our local park is full of Wild Garlic, but it has flowered, now, and will soon turn yellow and die back until next year. It’s a short season, but an interesting ingredient at its best.
Homemade pizza can be great: the highest possible heat and the shortest possible cooking times are the keys to good pizza. Oh, and a slick of good oil to finish it off.
An interesting pizza story..https://chapter18.wordpress.com/2021/08/01/a-pillion-ride-with-the-pizza-delivery-boy/
This pizza looks amazing!
This looks delicious!! I love pizza too!!