Wild garlic ricotta pizza with egg and burrata

Spring-fresh wild garlic ricotta pizza with roasted pine nuts, creamy burrata, a hint of lemon and some chili on a thin, slightly crispy base. The vegetarian pizza is so easy and quick to make yourself, and it tastes even better when you have fresh ingredients at hand that bundle the aroma of spring.

It’s April, I walk through the weekly market and am greeted by wild garlic, asparagus and other delicacies that spring produces. Immediately the FOMO kicks in – the fear of missing out – because we don’t have much time left to cook with our spring favorites before we go on vacation. Once again our holiday plans are clashing with the seasonal availability of our favorite foods. Hell, apparently we’ve developed a penchant for traveling exactly when the season for wild garlic, asparagus and rhubarb breaks out in Germany. That made spring far too poor in wild garlic last year – it started too late in what was already a short season, then two weeks holiday in Portugal, and you’re already missing the heyday of wild garlic. So that things go better this time when it comes to wild garlic, I pack bunches of them at the market. When I put it away, the spicy-hot garlic smell hit my nose and I only have one thing in mind: one Wild garlic ricotta pizza with egg and burrata.

In fact, there’s already a recipe for it Wild Garlic Pizza on the blog. Back then, we used our go-to recipe for wild garlic pesto as a basis and topped the pizza with fresh tomatoes, hazelnuts, rocket and burrata – our absolute favorite cheese in combination with wild garlic. It’s still a welcome guest in our spring kitchen, but this time I want to pair wild green garlic with egg. My preference for egg on pizza is still quite young. I only learned to appreciate the combination that used to make me wrinkle my nose a few years ago. Today I love them, especially when the egg is only cracked onto the pizza shortly before the end of the baking time, only sticks in the oven for a few minutes and when it is cut it is the most delicious Yolk Porn produces. When the egg yolk runs over the wild garlic and ricotta mixture, touches the burrata and lets the pine nuts float, a symbiosis is created that, to me, could no longer taste of spring, the first rays of sunshine and pure freshness.

Vegetarian wild garlic recipes for the spring weeks

If you want to fall completely in love with wild garlic in the coming weeks, we recommend our favorite recipes for cooking and baking with them:

Wild garlic ricotta pizza with egg and burrata (recipe for 4 pizzas)

Ingredients for the pizza dough

• 250 ml lukewarm water
• 2 1/2 tbsp olive oil
• 1 pinch of sugar
• 20 grams of fresh yeast
• 475 g flour + a little more for rolling out
• 1 tsp salt

Ingredients for the topping

• 200 g wild garlic
• 300 g Ricotta
• 2 tbsp olive oil + more to drizzle over
• Salt
• freshly ground pepper
• Piment d’Espelette (or another chilli powder)
• 4 tbsp pine nuts
• 4 Owner
• 2 small balls of burrata
• Zest of 1/2 organic lemon

preparation

1. For the pizza dough, put the water, olive oil and sugar in a tall container, crumble in the yeast and leave to stand for a few minutes until the yeast has dissolved. Meanwhile, mix the flour with the salt in a large bowl. Add the yeast water and knead to a smooth dough. Cover with a kitchen towel and let rise in a warm place for 45 minutes. Then divide the dough into four pieces, form into balls and leave covered for another 15 minutes.
2. Preheat the oven and baking tray to 200°C (fan oven). Meanwhile, wash the wild garlic thoroughly and place in a sieve. Heat plenty of water in a kettle and pour the hot water over the wild garlic so that it wilts and becomes softer. Allow to cool in the sieve for about 5 minutes, then squeeze out the wild garlic with your hands so that it loses water. Finely chop the wild garlic with a knife. In a medium bowl, toss the ricotta with 2 tablespoons olive oil until smooth. Stir in the chopped wild garlic and season generously with salt, pepper and Piment d’Espelette.
3. Roll out the dough balls on a lightly floured work surface into round thin flatbreads and place each on baking paper. Spread each with 1/4 of the wild garlic ricotta, leaving out the edges all around, and sprinkle with 1 tablespoon of pine nuts. Bake the pizzas one after the other in the oven for 6 minutes, then carefully break an egg into the center of each one and finish baking in the oven for another 5 minutes. Place the pizzas on plates, carefully pluck the burrata balls into pieces and distribute evenly over the pizzas. Drizzle each with a little olive oil, sprinkle with a little grated lemon zest and serve immediately.