Pizza with Dock and Potatoes
Ker-pow! Spring has been called into action here, at the edge of the Rocky Mountains. Just last week, I was delighting in the first small leaves of dock fingering through the dirt. Now, there is an energy in the air, that of a coil unleashed, as spring unfurls with a fury. Admittedly, my own vibrations mirror those of Mamma Nature. Returned are my desires to bounce and sing, to explore and fly.
Every bite of fresh food feels like my first. Oh, the lusty virgin delights of the season!
My first forage, dock, also the featured plant of Wild Things in March, is the primary object of my affection/obsession. Every dish is made better with dock, even pizza!
Pizza with Dock, Potatoes, and Lavender
1. Wash four big handfuls of dock in a sink of water, then cut into 2" sections using either scissors (my preferred method), or a knife.
2. Add a spoonful of grease to a heavy-bottomed skillet heated over medium. Throw in a clove of garlic which has been minced. Just as soon as it becomes fragrant, add your chopped dock leaves. As you stir them and watch them wilt, toss in a big pinch of salt and some red pepper flakes. It is important that your dock is well-seasoned. Once the dock has wilted and deep green, turn off the heat.
3. Top your favorite pizza crust with chunks of fresh mozzarella, then sliced shallots (or red onion), then slices of leftover cooked red potatoes (alternately, boil them prior to cooking your dock), then scatter your sauteed dock over the rest. Finish with a sprinkle of good sea salt and some minced fresh lavender (or whatever fresh herb you prefer - rosemary, thyme, etc).
4. Cook your pizza at high heat (whether in a 450 degree oven, over a grill, or on an electric pizza cooker) for 20 minutes, or until the crust in cooked through, and the cheese is wildly bubbly.
5. Let rest for 5 minutes prior to eating.
Obviously, this is a slightly non-traditional pie. Use whatever you have on hand, and what your family enjoys when creating your pizza. But don't hesitate to slip some freshly foraged spring greens onto it, even if they are finely minced, and slightly hidden under a layer of pepperoni. Eating fresh green leaves, whether dock or nettle or chickweed, is a part of the ritual of spring.
I'm sharing this post with Real Food Wednesday.
