Wild garlic pizza with roasted chickpeas (in a pan)

image of wild garlic pizza with chickpeas in a cast iron pan

Wild garlic pizza with roasted chickpeas (in a pan)

This wild garlic pizza is baked in a cast-iron pan for a thick, golden crust. With a creamy sour cream base, sharp cheddar, smoky bacon, and wild garlic pesto, it’s rich and flavorful. Finished with fresh wild garlic, roasted chickpeas, and soft white cheese—warm, fresh and delicious like a fresh breeze in spring.

Servings

Prep Time 1

Cook Time 20

Total Time 1 20

EQUIPMENT

1 10,25 inch cast iron pan

INGREDIENTS

US Customary - Metric

250 g all-purpose flour
5 g dry active yeast
4 tbsp olive oil
160 ml warm water
2 tbsp sour cream
150 g wild garlic leaves
150 g cheddar cheese
50 g feta cheese
100 g cooked chickpeas
50 g smoked bacon
8 g salt
1 g black pepper

INSTRUCTIONS

In a bowl, mix the flour and dry yeast. Add olive oil, salt, and 0.7 cups (160 ml) of warm water. Stir until a soft dough forms, then knead for 8 minutes by hand or in a stand mixer.
Cover the bowl with a towel and let the dough rise for at least 1 hour. If it’s cold in your kitchen, place it in the oven at 50°C (122°F). For a stretchier dough, refrigerate it overnight.
While the dough rests, blend fresh wild garlic leaves with olive oil and a pinch of salt. Add cashews or parmesan if you’d like. Save some fresh leaves for topping.
Slice the bacon into small pieces and crumble or shred the cheddar. Preheat your oven to 410°F (210°C).
In a cast-iron skillet, toast the cooked chickpeas (0,7 cups) in olive oil with a pinch of salt until golden. Stir often so they don’t stick. Remove and set aside.
Place the rested dough in the warm (not hot) skillet and gently press it out to the edges. Leave the sides a bit thicker if you like a crunchier crust.
Spread about two tablespoons of sour cream over the dough. Sprinkle with a pinch of salt and black pepper.
Add the crumbled cheddar cheese generously over the sour cream layer.
Scatter the bacon pieces on top and add small spoonfuls of wild garlic pesto evenly across the pizza.
Place the skillet on the bottom rack of your oven and bake for about 20 minutes at 410°F (210°C), or until the cheese is melted and the crust is golden and crisp.
Let the pizza cool for a minute or two, then top with freshly sliced wild garlic leaves right to the edges. Finish with crumbled white cheese and a handful of roasted chickpeas.
Slice and serve warm! Bon apetit!

NOTES

If possible, let the dough rest overnight in the fridge for the best texture. In a rush? Use premade dough or puff pastry for quick pizza tarts or several mini pizzas for a fun twist.

Make extra wild garlic pesto and save it for pasta, soups, or toast. It freezes well in an ice cube tray.

If you're preparing it for more than two people, double the ingredients and use a second pan.

Serve it with a fresh dandelion salad, and finish with a no-bake dandelion dessert.

If you have leftover pizza, it will stay tasty for the rest of the day. For longer storage, store it in an airtight container in the fridge for up to two days.

Freeze before adding the final toppings; it’ll keep for up to two months. When ready to eat, thaw in the fridge, reheat in the oven, and finish with fresh leaves, chickpeas and cheese.

Author: Food nutters

Calories: 1295kcal

Cost: $7

Course: dinner, Lunch, Main Course

Cuisine: Mediterranean

Keyword: cheese, chickpeas, pizza, wild garlic

Nutrition