Wild garlic and beet pizza with a broad bean and pea pate. This one makes me smile!

Stuffed crust using Dee’s​ spicy bean burgers with wild garlic pesto, broad bean and pea pate, beets, violife creamy and a milled dillisk. Yes! yes! yes!

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Same dough as every week-
190g self raising flour
3.5g dried yeast
110ml water
Pinch of salt
Splash of olive oil
Mix dry then add wet ingredients.
Kneed, roll and fill.

I have used Dees sausages before in a stuffed crust and they were amazing but the local shop only had the burgers so just chopped them up and place them around the edges and tucked in.

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I blitzed up some wild garlic, oil salt and pep as the base sauce
I topped it with cooked beetroot slices and broad bean/pea pate (leftover from the other days salad lunch) and into the oven at 180c for 20 min.

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Remove and top each section with a scoop of violife creamy and a sprinkle of milled dillisk, thyme, salt and pep.

A few wild garlic flowers for added prettiness and a few Art of Zen Foods Violife mozz shavings to finish off.

It doesn’t photograph particularly well but it tastes sublime.

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