A foraging trip around the yard resulted in this delicious Grilled Wild Pizza – featuring nettles, sorrel, chives, yarrow, lady’s mantles, red clovers, and violets – grilled perfectly until golden and bubbly.

It all starts with homemade dough and a good layer of “green sauce” made of heavy cream, nettles, sorrel, chives and a shallot. A layer of Norwegian fresh chèvre goes on top and then it cooks on the pizza stone for a couple of minutes until golden and crispy on the bottom.

The remaining wild edibles get tossed in a little olive oil and then scattered on the hot pizza. The result is an earthy, oniony, salty, buttery and tangy pizza with some pops of sweetness from the clovers and violets. It’s a gorgeous pizza celebrating the summer and nature’s goodness.

Feel free to use wild edibles in season and that are local to you.

Grilled Wild Pizza (Viltpizza på Grillen)

Makes four 12 inch (30 cm) pizzas

For the dough:

• 1 ½ cups (360 ml) lukewarm water
• ½ tablespoon granulated sugar
• 2 teaspoons (¼ ounce (7 g)) active dry yeast
• 4 cups (480 g) all-purpose flour
• ½ tablespoon salt
• 2 tablespoons mild-flavored oil

For the green sauce:

• 1 shallot, cut into quarters
• Handful of chives
• Handful of common sorrel
• Handful of young stinging nettles
• 1 ¼ cups (300 ml) heavy cream
• Sea salt

For the topping:

• 7 ounces (200 g) fresh goat cheese
• Black pepper
• Handful of wildflowers and edibles, such as daisies, dandelion petals, red clovers, fireweed petals, violets, wood sorrel, lady’s mantles, yarrow, and chives
• Olive oil

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* It is extremely important to be one hundred percent sure that what you are picking is indeed fit for consumption, so always seek out the help of local experts. Each wild edible provides a myriad of health benefits, but they may not be beneficial for those with certain conditions, allergies and who are pregnant, nursing, or taking medications. As always, moderation is key when consuming anything. Happy foraging!

For the dough, in a small bowl, combine the water and sugar, stirring to dissolve the sugar. Add the yeast and stir until combined. Let sit for about 5 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour and salt. Add the yeast mixture and 1 tablespoon of the oil and knead on medium-low for 8 minutes. Transfer the dough to a large bowl coated with the remaining 1 tablespoon of oil, cover with a tea towel, and let rise in a warm spot for about 1 hour, or until doubled in size.

For the green sauce, in a food processor, pulse the shallot, chives, sorrel, nettles, and heavy cream until blended and thickened. Season to taste with sea salt. Set aside.

Once the dough has double in size, preheat a grill to 450ºF (230ºC). Once the grill is ready, place a pizza stone in the middle of the grill and let warm 15 minutes before cooking the pizza.

Transfer the dough to a lightly floured surface and divide into 4 equal pieces. Use your hands to stretch out each piece of dough into a 12 inch (30 cm) pizza base. Spread a layer of the green sauce followed by a couple slices of the goat cheese and some black pepper. Bake on the pizza stone, with the lid closed, for about 5 minutes or until bubbly and golden brown. Repeat until all the pizzas are cooked. To serve, toss the wildflowers and edibles in a little olive oil and scatter on top of the pizzas. Serve warm.