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

Pizza with asparagus, wild garlic 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.

Pizza with asparagus, wild garlic and smoked ham

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.

Pizza with asparagus, wild garlic and smoked ham

Pizza with asparagus, wild garlic and smoked ham

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, wild garlic and smoked ham

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.

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