it’s been a while since i made pizza but it was worth the wait to enjoy this version, which used a wild garlic and basil oil as the base sauce.
wild garlic is wonderfully flexible and i enjoy using it with pasta as well as risottos and pilafs. however, i have learnt the hard way that using it in a pesto can result in something too pungent to enjoy. the key is to mix it with another flavour – rocket is nice, as are other herbs. this time i used a 50:50 mix of basil and wild garlic.
i smeared this on the pizza dough, added thin slices of courgette, salami and mozzarella. the result was wonderfully fresh and spring like.