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.