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#BrunchWeek: Dandelion Pesto Pizza + Day Seven Links


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I'm so excited to be wrapping up #BrunchWeek with this easy but unique pizza...and it's pretty! When I saw the bunch of dandelions in my WE Cooperative CSA box from Fogline Farm, I decided to make dandelion pesto and smear it on a pizza crust.

When I plan ahead - way ahead - my favorite pizza crust is Mark Bittman's "No Work Mostly Whole Wheat Pizza Dough." This is the easiest pizza dough I have ever made! But it does require lots of lead time. The recipe suggests letting the dough ferment for six to twelve hours and that the longer you let it ferment, the more complex the flavor.

2 C whole wheat flour
1 C white flour
1/2 t active dry yeast
1 t fennel pollen
1 t pink Himalaya salt
freshly ground pepper
2 T olive oil
1-1/2 C warm water

Mix everything together in a large bowl. The texture will be a wet, sticky dough. Cover and let ferment for as long as you can - between six and twelve hours. At the end of that, use the dough as you would use any pizza dough.

I was inspired by a nasturtium pizza recipe in Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers by Miche Bacher of Mali B Sweets. I smeared my crust with dandelion pesto, baked it, then topped it with a sheep's milk fromage blanc from Garden Variety Cheese at the Monkeyflower Ranch in Royal Oaks.

Preheat the oven to 450 degrees. Turn whichever dough you make onto a lightly floured surface and pat or roll into a round that fits your baking stone.

Smear with dandelion pesto and bake in preheated oven for 15 to 20 minutes, or until crust is lightly golden.


Let baked pizza cool for 5 minutes before topping with small dollops of fromage blanc and more pesto. Sprinkle with grated parmesan cheese and dianthus petals . Sprinkle with freshly ground pepper and drizzle with olive oil.

Here's the collection of recipes for Day Seven of #BrunchWeek...and that's a wrap, folks. Hope you've enjoyed all the brunch mayhem. I surely have.

Brunch Drink Recipes

Frozen Grasshopper by Amanda’s Apron
Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
Chocolate Trifle {kid friendly} by Real Housemoms
Vanilla Pomegranate Mojito by Noshing With The Nolands
Cherry Sangria by Cooking In Stilettos

Potato Brunch Recipes

Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story
A Salad Called German Potato by The Vintage Cook

Breads, Grains, Cereals and Pancake-type Yums

Chocolate Chip Craisin Granola Bars by Big Bear’s Wife
Dandelion Pesto Pizza by Culinary Adventures with Camilla
Biscoff Walnut Granola Parfaits by White LIghts on Wednesday
Stuffed French Toast by poet in the pantry
Pina Colada French Toast by The Domestic Mama & The Village Cook
Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam by Spontaneous Tomato
Carrot Cake Pancakes by Love and Confections

Spreads and Dips for Brunch

Strawberry-Kiwi Jam by Sweet Remedy
Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner

Brunch Dessert Recipes

Raspberry Sweet Rolls with Meyer Lemon Glaze by by Cravings of a Lunatic
Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries by Vanilla Lemonade

Comments

  1. This sounds great! I've never tasted fennel pollen, but one of my friends likes sprinkling Himalayan pink salt on pizza (like it's a pizza topping :) The dandelion pesto looks delicious!

    ReplyDelete
  2. Dandelion pesto... interesting. Maybe there's a use for all those dandelions in my yard, after all. ;) Sounds like a fantastic pizza to try!

    ReplyDelete

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