Young dandelion greens can be chopped and added to salads or boiled and served with a little salt and butter. This dandelion pizza is a fun way to temper their bitterness. You may add cooked knotweed, fiddleheads, and any foraged greens you like! Additional toppings like sliced cherry tomatoes, mushrooms, crumbled sausage, and minced green garlic or scapes are also welcome.
2 cups (500 ml) Loosely packed dandelion greens, washed well
2 tsp (10 ml) Salt
5 Full-size naans or pitas
1 cup (250 ml) Alfredo sauce, prepared, or from recipe below
½ lb (227 g) Mozzarella cheese, grated
Directions
Preheat the oven to 400F.
Bring a medium pot of water to a boil over high heat. Add the salt and the dandelion greens and boil for 3-5 minutes, until tender. Drain but do not squeeze out water.
Top each of the naans or pitas with sauce and spread to coat evenly.
Sprinkle each with mozzarella cheese and place on a baking sheet.
Bake for 8-11 minutes, until the cheese has melted and begins to bubble.
Slice and serve!
Notes
Quick Alfredo Sauce – This sauce can also be prepared on the stovetop over medium heat.
In a 4-cup glass measuring cup or microwave-safe bowl, melt the butter or margarine in the microwave for 30 seconds on HIGH.
Stir in the flour and microwave on HIGH for another 30 seconds.
Whisk in the garlic or garlic powder, milk, salt, and optional Parmesan cheese. Cook on HIGH for one minute.
Whisk the mixture thoroughly, then microwave on HIGH for one more minute. The mixture should be thickened and bubbling. If not, microwave in 30 second intervals until thickened.
