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Practising using a wood-fired oven and inventing exciting combinations for my upcoming wild pizza workshops this spring/summer ♡ we’ll be cooking al fresco using foraged ingredients making this Italian classic ? lovin’ it!
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And it’s also rather pleasing to be eating St George’s mushrooms (twice!) on St George’s Day (I had some for breakfast this morning as well whilst wild camping as it happens!)
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This particular pizza creation (one of many this evening with Andy, Tamsin & the kids!) involved wild garlic pesto, venison pepperoni, flambéd st george’s mushrooms, three-cornered leek flowers, violets and zingy wood ants…!
The dessert pizzas were also fun ? haha
