This wild garlic pesto pizza with bresaola and arugula will bring spring to your kitchen. It’s easy to make and super tasty!
I am writing this article with my stomach full – I’ve just devoured a couple of slices of this tasty wild garlic pesto pizza with bresaola and arugula. To be honest with you, I secretly wish there was space for more…
Maybe you’ve read about my gourmet experiences over the weekend, in which case you already know that I spent parts of last Saturday picking wild garlic, and parts of it buying endless amounts of cheese (which my boyfriend and I are still enjoying). Edinburgh is great for nature spots, particularly around the Waters of Leith, a small river flowing through the city. The Waters of Leith walkways makes me feel like I’m in the middle of a forest, far from the buzzing city. It reminds me of the holidays spent at my Grandma’s place in Pitesti (a city 100km north of Bucharest) and the walks we used to have in Trivale forest, where in Spring we often went wild strawberry and cress picking.
The ultimate Edinburgh oasis
The Waters of Leith are a great oasis in the middle of Edinburgh, and, luckily for us, not a lot of tourists know about it. It’s far from cars and loud ambulance sounds. Not that Edinburgh ever gives you the feeling of a large, busy metropolis, but having a place in the middle of nature to disconnect is always great, even in the middle of the countryside.
Max and I went wild garlic picking last year as well. Unfortunately it was already April, so the plats were fully grown and no longer the bright green they were last weekend. However, it was a good first exercise that motivated us to go earlier this year. I was surprised to see that we were the only two people looking for wild garlic; especially when Google clearly states that the Waters of Leith at the beginning of March are the best spot for wild garlic picking in Edinburgh.
I’d like all the wild garlic, please
My greed won over my crying eyes – don’t ever think that wild garlic won’t make you cry, it really does – so Max and I filled two tote bags full of this tasty and fresh plant. I figured I would make a ton and a half of wild garlic pesto, which is so quick and easy anyway, and use the rest for other dishes, such as risotto, pasta, a super healthy soup…
So far I’ve made three jars of pesto and a fairly large batch of risotto and only went through about half of the wild garlic in one tote bag. I’ll be busy figuring out what to do with the remaining wild garlic in the next couple of days…
Oh yes, we were talking about pizza…
Wild garlic pesto is very versatile. You can use it as pasta sauce, as a spread, as a dip… For this recipe, I replaced my usual pizza tomato sauce with the pesto. I topped it with mozzarella, sun dried tomatoes and pepperoncini and baked it. Finally I added bresaola and sprinkled rocket salad on top, added a bit of grated parmesan and black pepper and it was truly delightful!
By the way, you may need a wild garlic pesto recipe. Here is one!
- 1 handful of pizza dough, spread thinly on a 12 inch tray
- 3tbsp wild garlic pesto
- 4 sun dried tomato pieces, quartered
- 6-7 pepperoncini (optional)
- 200g mozzarella, sliced
- 100g bresaola
- 1 handful of arugula
- 1 tbsp grated parmesan
- Freshly ground black pepper
- Preheat the oven at 180ºC.
- After you have spread the pizza dough onto the tray, add the wild garlic pesto. Using a large spoon spread it evenly onto the pizza dough.
- Add the mozzarella slices on top, then sprinkle the sun dried tomato pieces and pepperoncini.
- Bake for 20 minutes.
- Add bresaola slices, arugula and black pepper.
- Serve immediately.
- This recipe yields one 12 inch pizza.
Love, happyholism and nom-nom,