Seasonal Pizza by spicymoustache



2-3 x Jersey Royal potatoes 

2 x bunches wild garlic 

1/2 x cup peeled almonds 

1 x cup plant based Parmesan  


Olive oil  



300 x grams of type ‘0’ flour (extra for rolling) 

200 x grams of Manitoba / Canadian flour 

400 x grams of water 

3 x grams of fresh yeast 

1 x tablespoon of extra virgin olive oil 

1 x teaspoon of salt 

1/2 x teaspoon of sugar 


  • In a large mixing bowl, combine 300 grams of type ‘0’ flour and 200 grams of Manitoba flour. 
  • Dissolve 3 grams of fresh yeast in 400 grams of lukewarm water together with sugar. 
  • Add the dissolved yeast mixture to the flour and mix until a dough forms. 
  • Add 1 tablespoon of extra virgin olive oil, 1 teaspoon of salt to the dough. Knead until smooth. 
  • Let the dough rest in a warm place, covered with a clean kitchen towel, for about 1-2 hours or until it doubles in size. 
  • Divide in 4/6 parts and let proof for another hour. 



  • Clean and roughly cut the wild garlic 
  • Add the wild garlic to a mixer along with the almonds, Parmesan and olive oil 
  • Blend until you get pesto 
  • Clean, boil and slice your Jersey Royal potatoes 
  • Add a few tbsp of wild garlic pesto as a base for your pizza 
  • Top up with sliced potatoes 
  • Top up with rocket and plant based soft cheese as soon as the pizza is ready  


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