Indulge yourself with this incredibly fresh-tasting veggie pizza, topped with a wonderful wild garlic pesto. If we are out of season for wild garlic substitute with a mixture of spinach and basil. 

INGREDIENTS 

• X 4 Sourdough Pizza Balls 
• Plain flour 
• Smokey tomato relish. 
• Bunch Asparagus Tips 
• Sundried Tomatoes  
• 100g grated Quicke’s Buttery Clothbound Cheddar 
• 100g grated Quicke’s Double Devonshire Clothbound Cheese 

Nettle and Wild garlic pesto 

• 100-120g wild garlic leaves and stems – cleaned and roughly chopped 
• 50g wild nettles – as above 
• 50g Quicke’s Vintage Cheddar, grated 
• 75g pine nuts, toasted if possible. 
• Juice and zest of 1/2 lemon  
• Cornish Sea Salt and pepper, to taste 
• 100ml of Rapeseed Oil 

METHOD 

Nettle and Wild Garlic Pesto 

1. Place everything in a blender, blitz, or pound until you have the desired texture. 
2. Pop the paste into a sterilised jar – or container if you are freezing.  

Pizza: 

1. Take the dough balls out from the freezer. Defrost overnight (at least 12 hours) in a refrigerator covered with a clean cloth or cling wrap to prevent drying out.  
2. Remove 2 hours prior to use and bring up to room temperature allow to double in size.  
3. On a floured surface, either hand stretch or roll out using a rolling pin to your required size.  
4. Place in a pre-oiled pizza pan and thinly spread a dollop of the Smokey tomato relish. 
5. Sprinkle on the grated Double Devonshire and Buttery cheese  
6. Add the asparagus spears and sun-dried tomatoes. 
7. Dollop the Nettle and Wild Garlic Pesto evenly around pizza. 
8. Bake in the over until the cheese is golden and the base is crisp.  
9. Remove from oven and serve immediately.  

10.   

PREPARATION TIME 15 MINUTES 

COOKING TIME 10 MINUTES