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For pesto:
- 4-5 anchovies
- Handful of curly parsley
- Handful of basil
- Olive oil
- The tops of 4 green garlics
- The peel of one lemon
- Lemon juice to finish
- Fresh cracked black pepper
- Salt
For Pizza:
- 1x dough ball (300-350g)
- Tin of good quality tomatoes, hand crushed
- 1 Green garlic
- Olive oil
- Lemon
- Pepper
- Parmigiano Reggiano
- In a pestle and mortar, add the green garlic, a couple of basil leaves, parsley, 5 x anchovies, lemon zest, olive oil, and salt and pepper to taste. Grind to a chunky consistency
- Take a dough ball at room temperature and stretch out into an oiled tray pan. Add some olive oil and salt and press your fingers into the dough
- Add your crushed tomato as the base
- Finely slice 1 green garlic, white parts only and place on top of the tomato base
- Place in your oven or pizza dome at 470°F/243°C. Turn off the heat and close the door. Cook for 5 minutes, then rotate the tray 180 degrees, and cook for another 4 minutes
- Once baked, remove from the oven and turn the flame on to add some extra colour and char to taste
- To finish, add a generous layer of the green garlic pesto all over the pizza, season with olive oil, lemon juice and pepper. Top with oregano and freshly grated Parmigiano Reggiano
