People have been harvesting & cooking with wild Spring Greens throughout the centuries to add flavour & nutrition to soups, salads, pastas, and more.
Spring Wild Greens are reknown for their cleansing & detox properties & include: Dandelions, wild garlic, wild onions, watercress & fiddleheads, nettles.
Combine 4 cups of flour with 1/5 tbsp of salt
Slowly stir in 1 cup of beer
Let dough rise for 2 hours
Collect spruce tips, fireweed shoots, chives and bluebell (lungwort) leaves
Kneed and roll dough
Prime the crust for 15 minutes at 350C
Dice wild greens
Lightly coat in oil
Remove crust from oven and add spring green mixture
Top with mozzarella and Parmesan cheese
Bake an additional 12 minutes at 350C
Add wild rose petal garnish
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By Caroline Cox
eatinthewild
February 20, 2017 @ 3:51 am
Pizza dough made with beer? Super idea, especially for an outdoor meal!