Dandelions…On Pizza and Overtaking the Yard
Normally, dandelions, and the numerous other weeds that flourish in our yard, are my nemeses. But red cultivated dandelions, sauteed first in olive oil and garlic, sure do taste nice on pizza. And the ones in the yard will be easier to uproot now, with this trusty weeder my father-in-law just sent me. I’d like to forage wild dandelions but I hear they’re too bitter and tough unless picked when newly sprouted.
So I bought dandelions instead from local Denison Farms. Ivy Manning’s beautiful book was once again my inspiration: specifically, her recipe for Dandelion Greens, Italian Sausage and Fontina Cheese Pizza. EatingWell gave it their stamp of approval. Using the dough hook on your KitchenAid mixer, preparing the pizza dough is a cinch. No kneading necessary. I like her half whole wheat blend. Using a cornmeal-dusted backside of a baking sheet, we finally also successfully thrust the pizza onto the hot stone in the oven.
The sharp yet gooey fontina cheese (from Willamette Valley Cheese Co.) stood its own against the garlicky bitter greens. The anise and grease in the Italian sausage sweetened the deal, binding the flavors together. The sausage was supposedly ground from Carlton Farms pork, though the staff at old-school Emmons Meat Market looked at me strangely when I asked if the pig, beef and salmon were local. The pork yes, but the beef was from the Midwest and sadly, the salmon was farmed.
But the pizza was delish! We didn’t even miss the tomato sauce. Now if we only had the truffle oil for drizzling on top (which Ivy said was optional). Ah, the power of suggestion. I did miss it.