A pesto of foraged greens make this pizza sing with flavor.
Delicate wild onions add tons of flavor to the already tasty pizza topped with this lambs quarters walnut pesto. Use ramps or green onions, if you like, and any kind of pesto (even store-bought) would work, as well, just in case you’re not a forager.
- 1 pound prepared or store-bought uncooked pizza dough
- 1 batch lambs quarters walnut pesto (link in story)
- Cornmeal for sprinkling
- 2 cups shredded mozzarella cheese
- Wild onions, washed and trimmed to 2 inches from the bulb
- Wild greens such as chickweed sorrel or purslane to garnish (optional)
- Preheat an oven to 500°F. Put a pizza stone into the oven to heat with the oven.
- Heat cast-iron skillet to medium-high. Once the skillet is hot, sear the onions by grasping the handle and rolling them in the dry pan until onions are lightly blackened. Set aside.
- Roll the pizza dough to a very thin crust and transfer to a pizza peel (or cutting board coated in cornmeal. Using the back of a spoon, spread a thin layer of pesto to the edges of the dough. Sprinkle with a stingy handful of good mozzarella so as not to overwhelm the pesto.
- Add as many onions as your heart desires. Place on the heated pizza stone and bake for 8–12 minutes, depending on the behavior of your oven. Garnish with some chopped chickweed, sorrel, or purslane.
*This recipe comes to us from Edible Atlanta.