Wild Summer Pizza (with 4 wild toppings)
Nothing beats homemade pizza, it's quick and easy to make and just requires a little planning.
Let's face it - pizza is all about the toppings, so here I share some ideas to turn your pizza wild to enjoy the foraged flavours of summer!
Wild Summer Pizza Recipe
- 185 ml / 3/4 cup luke warm water
- 1 tsp quick rise yeast
- 2 cups/300 g flour (I like to use 275 g plain and 25 g wholemeal)
- 1 tsp olive oil
- Large pinch sea salt
- 160 g /1/2 cup tomato puree or tomato pasta sauce
- Steamed sea spinach
- Blanched or pickled rock samphire
- Nasturium capers
- Wild island sea salt
- Wild fennel fronds
Blend the warm water and yeast together and leave for 10 minutes until it begins to froth. In a large mixing bowl, add the flour, oil and salt. Pour in the frothy water and mix together. The mixture should be dry enough to knead and not too sticky. Add a little (little!!) extra flour if needed.
An overnight rise or instant dough bake?
Knead for 10 minutes, cover and leave to rise. If you're in a rush you can just leave for 30 minutes then continue with the steps below. I like to create a kind-of cheat's sourdough, so leave it to rise overnight or for up to 12 hours. I then knock it back (literally punch it a couple of times), leave it to rise for a further hour then continue as below. You could also cover and refrigerate the dough for up to 3 days at this point too - just let it reach room-temperature (about 2 hours) before the next stage.
Preheat the oven to 450°F/240°C/fan 220°C/Gas mark 9 and place two baking trays or pizza stones in the oven.
Lightly flour a clean, dry surface, split the dough in two halves. Stretch or roll each half to about 20-25 cm round and place each on a piece of baking parchment paper.
Add your toppings - keep this minimal as the pizza dough is thin. Here I use rock samphire fronds as a herb, scatter with nasturtium capers and generously sprinkle with seaweed salt.
Carefully slide the parchment onto the hot baking tray or stone and bake for 10 minutes or until golden brown around the edges. Leave for 10 minutes before cutting. Serve hot or leave to cool and keep in the fridge, using within 3 days.