Wild garlic pizza

Name: Wild garlic pizza
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 white onion; 1 Garlic clove; 3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1/2 425 ml can of tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 35 g Wild garlic; 25 g Pine nuts; 75 g grated parmesan cheese; 7-10 Tbsp Lemon juice; 2 (100 g) small, red onions; 2 (200 g) Tomatoes; 2 packs (each 230 g, 32 cm Ø) Pizza dough, rolled out round (cooling shelf); 50 g grated gouda cheese

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 white onion
1 Garlic clove
3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1/2 425 ml can of tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
35 g Wild garlic
25 g Pine nuts
75 g grated parmesan cheese
7-10 Tbsp Lemon juice
2 (100 g) small, red onions
2 (200 g) Tomatoes
2 packs (each 230 g, 32 cm Ø) Pizza dough, rolled out round (cooling shelf)
50 g grated gouda cheese

Directions

1
Peel onion and garlic and dice both. Heat 1 tablespoon of oil in a saucepan. Sauté garlic and onion cubes until translucent. Stir in tomato paste. Add canned tomatoes and reduce everything to a thick sauce for about 15 minutes. Season to taste with salt and pepper.
2
Wash the wild garlic and dab dry. Roast the pine nuts in a small pan without fat until golden brown, take them out. Put 1 teaspoon of pine nuts aside. Coarsely pluck the wild garlic and finely chop it with the remaining pine nuts, 2 tablespoons of olive oil and 25 g of parmesan in the universal chopper. Season pesto with salt, pepper and a little lemon juice. Peel and halve the red onions and cut them lengthwise into strips. Wash, clean and slice the tomatoes. Lay out the pizzas on a floured work surface and spread with tomato sauce. Cover pizzas with tomatoes and strips of onion. Mix Gouda and 50 g parmesan and spread on the pizzas. Put some blobs of pesto on the pizzas.
3
Peel and halve the red onions and cut them lengthwise into strips. Wash, clean and slice the tomatoes. Lay out the pizzas on a floured work surface and spread with tomato sauce. Cover pizzas with tomatoes and strips of onion. Mix Gouda and 50 g parmesan and spread on the pizzas. Put some blobs of pesto on the pizzas. Bake the pizzas in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Sprinkle the pizzas with 1 teaspoon of pine nuts