Wildly Delicious: Sourdough Pizza with Healing Medicinal Wild Salad

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theworldaroundme2.5 K9 months ago2 min read

Spring is just around the corner, and I can see some wild sprouts coming out, inspiring me to make a pizza topped with them.

I was about to bake my 24-hour fermented sourdough, but I changed my mind.

I decided to make it into a sourdough pizza.

I tipped it onto a semolina-dusted tray lined with greaseproof paper.

I flattened it.
I let it set for a few minutes while I prepared the toppings.

I made a tomato paste with a little bit of salt, sugar, Worcestershire sauce, olive oil, and black pepper, mixing all together.

I sliced lots of assorted cheese and pepperoni.

I spread the tomato puree mix over the dough evenly.

Then I added the pepperoni and more cheese.

I put it in the preheated oven at gas mark 4 for 20 minutes until it is cooked.

While the pizza was cooking, I went outside to pick some freshly sprouted wild greens.

Salad Burnett for peppery cucumber. This has been suggested to have astringent, diuretic, and anti-inflammatory properties.

Ground Elder imparts a citrusy aroma. This has also been used to treat various ailments such as arthritis, gout, and rheumatism.

Bitter Cress for peppery, tangy, sharp kick. It is believed to have diuretic properties and has been used historically to treat urinary tract infections and kidney stones.

Ground Ivy for a little hint of herb note. This has a long history of use in traditional herbal medicine. It has been used to treat various ailments, including respiratory conditions such as coughs, colds, and bronchitis. Additionally, it has been used topically for its anti-inflammatory properties to soothe skin irritations and minor wounds.