Pizza, similar to pancakes, is a very versatile dish. Thick crust, pan crust, deep dish, margherita, etc. This can allow a wide variety of experimentation with different types of flours and different cooking methods. Not to mention different ingredients! Our favorite uses a Prickly pear barbecue sauce of our own invention. But we also enjoy using all the wild veggies which grow around our home: from purslane and amaranth to wild onion and curled dock.
To make a basic Wild Pizza, start with:
2 cups of acorn flour, other nut flour or any alternative flour….
2 tbsp of coconut oil or butter
2 large eggs
1/2 tsp of salt
Garlic, basil, oregano or other seasonings as desired
-Start by preheating your oven to 350 degrees.
Line a baking sheet with parchment paper. In either manually or in a food processor, mix all the listed ingredients together until a dough forms. Compact this dough into a ball and then place between two pieces of parchment paper and roll it out until it is about a quarter of an inch thick.
Remove the top piece of parchment paper and transfer the the rolled dough from the parchment paper to the pizza pan. A good idea is to poke it a few times with a toothpick to prevent bubbling from occurring. Bake for about 15 – 20 minutes, until golden.
Once your crust is finished baking, begin topping your pizza with the sauce you’ve chosen, followed by good mozzarella. Next add whatever meats or veggies you desire. We like pickled onion flowers and diced onion stalks as well as amaranth leaves and purslane stems. A final layer of mozzarella finishes it off.
Place back into the oven for another 10 – 12 minutes, until it begins to bubble.