Even more spring herbs and veggies – Pizza with asparagus, spring onions, wild garlic, arugula and smoked ham

It’s still spring! It’s warm outside, the trees are covered in white and pale green and as I walk along the woods, I can clearly smell garlic now. Wild garlic.

A few years ago everything had to be wild garlic or arugula – a food trend that stopped at nothing. Me included…

Unavoidably I got tired of wild garlic pesto, wild garlic oil,… fed up with arugula leaves here, arugula leaves there.

But I’ve overcome this stage as well – we’re friends again: wild garlic, arugula and me. With some new recipes and the big resolution not to overeat again.

Try this springy light pizza where my new-old friends pair with other beloved spring vegetables: first shoots of asparagus and spring onions. Add some pieces of tasty smoked ham, some parmesan flakes and it’s perfect.

Enjoy in your garden or on your balcony with a glas of chilled white wine – or at least imagine this!

Pizza with asparagus, spring onions, wild garlic, arugula and smoked ham (2p.)

ingredients
pizza dough, 100 g green asparagus, 4 spring onions, 100 g sour cream, 4 tablespoons grated parmesan cheese, ½ bunch wild garlic, ½ bunch arugula, about 50 ml olive oil, 4 slices smoked ham

preparation
Prepare pizza dough (optional: add 2-3 chopped wild garlic leaves). Wash vegetables and herbs. Cut off greens of spring onions. In a stand mixer blend wild garlic, arugula, spring onion greens and olive oil. Season with salt and set aside. [Note: This will make more than you will need for this dish. Keep the rest in a jar refrigerated for 1-2 weeks.] Clear asparagus from woody bottoms. Halfen asparagus and spring onions lengthwise and cut each into 2-3 chunks (about 5 cm long).

Heat oven to 220°C. Divide dough into 4 equal parts. (Of course you can also just roll out one big pizza.) Roll out into disk shapes or form roughly disk shapes with your hands – like I did. Place on a baking tray lined with baking paper. Spread with sour cream and top with asparagus and spring onions. Bake for 12-15 minutes.

Top the baked pizzas with – in this order – grated parmesan cheese, roughly torn smoked ham and dollops of wild garlic pesto. Eat immediately.