Pizza with wild garlic and salmon What You Cooked Last Night Discuss Pizza with wild garlic and salmon in the Brick Oven Cooking forums; There happened to be some wild garlic pesto in the fridge (made with the leaves of this plant Ramsons - ...

[Frances]

There happened to be some wild garlic pesto in the fridge (made with the leaves of this plant Ramsons - Wikipedia, the free encyclopedia) so I spread it on a pizza base and added smoked salmon, sour cream, onion rings and parmesan...


No picture because it disapeared so fast, but it was a really pretty bright green pink and white colour.


I think I've got a new favourite pizza!

[dbhansen]

That's quite a combination! But it sounds great. I'm curious how the sour cream behaved in the heat -- did it just melt into the dough?

[Frances]

Yep, it melted. Little puddles of liquid calories all over the pizza ... I just thought the taste would work better than mozzarella.

[texassourdough]

Sounds like a real winner, Frances! I have occasionally used sour cream also but probably not so well. Nice thought!
Jay

[jrparks]

Frances,
I'm going to give this a try. Have you made any changes or improvements it?
Cheers,

[Frances]

No... and I'll have to wait until those wild garlic plants start growing next Springtime before I can make this one again.

Maybe I should give it a go with regular Basil pesto instead? For the record, here's the recipe I used:

100 g Wild Garlic leaves
100 g Hazlenuts
100 g Olive oil
50 g Parmesan
1 clove of Garlic
Salt and peper

Put it all in the blender and, erm, blend. I used hazlenuts bcause I didn't have any pine kernels, and I read somewhere you could also use walnuts or almonds. I really liked the way hazlenuts and garlic taste together though.

[texassourdough]

Bravo Frances!

That pesto sounds so good it would make cardboard gourmet! )

On real food it would be spectacular! Sounds real versatile too!
Jay

[jrparks]

Thanks for the recipe Frances. I will be on the lookout for the wild garlic.
I will post the results when we have tried it.

Here is one of our favorite pizza's which I haven't posted yet, and have not see the on the blog. We will serve this one as an appetizer.

On your freshly rolled out dough brush on a very light coat of white truffle olive oil. Then put on a layer grated fontina cheese. Dump on a few bits of chopped kalamata olives. Cook this in the oven until the crust is perfectly golden. The fontina cheese has a much higher burn temp then mozzarella and will just boil on the pizza as it cooks. When done sprinkle on some coarse ground salt as the cheese sets for a few minutes. Cut and enjoy.

Cheers,