When I made the Wild & Weedy Pesto from foraged chickweed and wild garlic in my yard, I also tried it on pizza! This did not disappoint!
This would be even better with wild mushrooms, but I didn’t have any.
I used a recipe for sourdough pizza crust I found online to make this, but you could use any pizza dough to create it.
Next time I will prebake the crust a tad… Since this was my first time with this dough recipe, my oven slightly overcooked the top so it got extra cheesy treatment… but the flavor in this was still amazing.
Wild Pesto Pizza with Mushrooms and Leeks
TIME:
30-40 min
|
SERVES:
4-6 people
HARVEST:
Garlic, chickweed, wild garlic, mushrooms, leeks
| INGREDIENTS |
|---|
| 1 Sourdough Pizza Dough |
| 2 cups mozzarella cheese, shredded |
| 1 pkg. mushrooms |
| 1 leek, sliced |
| Sprinkle of Italian seasoning (1/2 tsp maybe) |
WILD PESTO: |
| 1 cup chickweed (if weeds aren’t your thing, you can use spinach, chard, beet leaves, or another leafy green). |
| 1/2 cup wild garlic (optional) |
| 1 handful of greens (collards, kale, beet greens, spinach, etc) |
| 2-3 cloves garlic, peeled |
| 1/2 cup cashews (or other nut) |
| 1/3 cup parmesan cheese + more for serving |
| 1 lemon, juiced |
| 1 tsp. sea salt (add more if desired) |
| 1/2 – 3/4 cups oil (used avocado) |
DIRECTIONS:
- Make the sourdough pizza dough ahead of time, or use any other pizza dough.
- Preheat the oven to 550°F with a pizza stone.
- Prepare the wild pesto:
- Wash and chop your chickweed, wild garlic, and greens. Peel garlic cloves.
- To a high-speed blender, add the chickweed, wild onions, greens, garlic, cashews, parmesan cheese, lemon, and sea salt. While adding the oil, blend to the desired consistency. This should be somewhat thick.
- Roll out your pizza dough into a large round.
- I transferred my pizza round to the hot pizza stone so it would keep its shape, and then I topped it with my ingredients, but the instructions for the dough didn’t include this.
- Top it with pesto for the sauce layer.
- Cover with desired amount of mozzarella cheese.
- Top the cheese layer with mushrooms and leeks.
- Sprinkle with Italian seasoning.
- Bake according to pizza dough instructions.
I think I cooked mine at 375F for 30 minutes, or until the cheese melted and the crust is golden. This is where I messed up because the instructions say to bake at 500F for 8-10 minutes until the crust is golden and crisp.
NOTES:
- This recipe would be great with wild foraged mushrooms if you can find any.
- Stinging Nettle or Lambs Quarters would make a great “spinach-like” addition as well.
- Double check your pizza crust baking directions. If you use the dough recipe I used and opt for the lower temperature, pre-bake the crust for at least 10 minutes so you don’t burn the top of the cheese. If the top DOES get overdone a tad (but not burned), cover it with more cheese and re-melt.