Prepared or store-bought uncooked pizza dough
1 batch lambs quarters and walnut pesto (recipe here)
2 cups shredded mozzarella cheese (freshly shredded is best)
Wild onions, washed and trimmed to 2 inches from bulb
Wild plant leaves such as chickweed, sorrel or purslane to garnish (optional)
Preheat oven to 500°. Insert a pizza stone into the oven to heat while the oven warms. Heat cast-iron skillet to medium-high. Once skillet is hot, sear the onions by grasping the handle and rolling them in the dry pan until onions are lightly blackened. Set aside. Roll pizza dough to a very thin crust and transfer to a pizza peel (or cutting board) coated in cornmeal. Using the back of a spoon, spread a thin layer of pesto to the edges of the dough. Sprinkle with a stingy handful of good mozzarella so as not to overwhelm the pesto. Add as many onions as your heart desires. Place on heated pizza stone and bake for 8–12 minutes, depending on the behavior of your oven. Garnish with some chopped chickweed, sorrel or purslane.