WILD GARLIC AND BEET PIZZA WITH A BROAD BEAN AND PEA PATE. THIS ONE MAKES ME SMILE!

Stuffed crust using Dee’s​ spicy bean burgers with wild garlic pesto, broad bean and pea pate, beets, Violife Creamy and a milled dillisk. Yes! yes! yes!

Ingredients:

  • 190g self raising flour
  • 3.5g dried yeast
  • 110ml water
  • Pinch of salt
  • Splash of olive oil

How to:

  1. Mix dry then add wet ingredients.
  2. Kneed, roll and fill.
  3. I blitzed up some wild garlic, oil salt and pep as the base sauce
  4. I topped it with cooked beetroot slices and broad bean/pea pate (leftover from the other days salad lunch) and into the oven at 180c for 20 min.
  5. Remove and top each section with a scoop of Violife Creamy and a sprinkle of milled dillisk, thyme, salt and pep.
  6. A few wild garlic flowers for added prettiness and a few Art of Zen Foods Violife Mozzerella shavings to finish off.

Love

Louise