Wild garlic pizza with salami

Ingredients for 4 servings:

• 300 g flour
• Salt, 2 tbsp oil
• 20 g yeast, 125 ml water
• 50 ml oil (olive oil)
• 160 g wild garlic
• 150 g parsley, flat
• 140 g pine nuts
• 60 g cheese (Pecorino), grated
• 200 g Parmesan, grated
• 25 g salami, in thin slices
• 50 g green zucchini, thinly sliced
• 150 g tomato(s), sliced
• 125 g mozzarella slices
• 50 g zucchini, yellow, in thin slices

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Knead the flour, ½ tsp salt, yeast, 125 ml lukewarm water, and 2 tbsp oil into a yeast dough, cover, and let it rise for about 40 minutes. Set aside a few leaves of the wild garlic and parsley. Finely chop the rest with pine nuts and 2 tsp salt. Mix the mixture with both cheeses and 50 ml oil. Preheat the oven to 200°C. Knead the dough and roll it out on a baking tray lined with baking paper. Spread about 4 tbsp of the wild garlic pesto on top. Top with salami, zucchini, tomatoes, and mozzarella. Drizzle with the remaining olive oil. Bake in the oven for about 25 minutes. Chop the remaining herbs and sprinkle them over the pizza. The remaining pesto will keep refrigerated for about 6 days.