I actually had the intention to make a sourdough pizza with this topping but didn’t have enough time in the end, so used my tried and tested Italian pizza dough recipe, courtesy of Gennaro Contaldo, Jamie Oliver’s Italian mentor.
I also used my go-to simple tomato sauce that I use for everything and my homemade wild garlic pesto. My best tip is to pick lots of wild garlic leaves when in season and blanch some of it, squeeze out the liquid and freeze in little parcels. Perfect to use for pesto or mayonnaise.
The all you need is a good buffalo mozzarella, some asparagus, parmesan and olive oil.
I promise it’s like tasting spring. Delicious!
Italian pizza dough, 2 pizzas
500 g 00-flour
1 tsp salt
1 tsp dried yeast
325 ml lukewarm water
Mix flour and salt in a mixing bowl. Add the yeast. Add the water bit by bit while stirring with a wooden fork. Knead the dough until elastic. Cut the dough into two and shape to round balls. Put the dough balls back in the mixing bowl, sprinkle with flour and cover. Place somewhere warm and let it rise for 90 minutes.
Shape the dough into round pizzas or use a rolling pin to roll it out thinly. Add the toppings you like and bake in 225C, in a low oven, for 8-10 minutes.
Tomato sauce, for one batch pizza dough
1 garlic clove, chopped
1 tbsp olive oil
1 tbsp tomato paste
1 can (400 g) chopped tomatoes
salt and pepper
Fry the garlic in the olive oil in a non-stick saucepan. Add the chopped tomatoes, some water and the tomato paste. Cook for 15 minutes while stirring occasionally, until it has thickened. Season to taste and put aside.
Wild garlic pesto, approx 250 ml pesto
ca 50-70 g wild garlic (about a bunch as stick as a small banana)
30 g almonds
40 g parmesan
1/2 lemon, juice only
mild oil, approx 100-150 ml
salt & pepper
Mix wild garlic, almonds, lemon juice and parmesan with a bit of oil to a paste in a food processor or with a stick blender. Keep adding oil until you have the consistency you like. Season to taste with salt and pepper. Keeps in the fridge for 5-7 days.
Topping per pizza:
1/2 batch tomato sauce
1 buffalo mozzarella
4-5 asparagus, blanched and cut into smaller pieces
3-4 tbsp wild garlic pesto
Roll out the dough and drizzle some olive oil on it. Spread out the tomato sauce. Shred the mozzarella into chunks and place on the pizza. Add the asparagus pieces and dollops of wild garlic pesto. Grate over parmesan. Add a little more olive oil and put it in the oven on 225C, middle to low oven for 8-10 minutes.