A vegetarian pizza full of flavour and lightness
A crispy pizza base meets fresh spring greens, aromatic wild garlic and creamy goat’s cheese – a vegetarian delight that calls for a lively, fruity red wine. The Barbera DOC from Piedmont has just the right balance of fruit, freshness and structure.
Ideal wine accompaniment: Barbera DOC (Piedmont, Italy)
The Barbera from Piedmont delights with its juicy cherry fruit, lively acidity and medium body – perfect for capturing the spicy flavour of wild garlic and the creaminess of goat’s cheese. Its freshness cuts pleasantly through the melted fat of the cheese and adds texture to the buttery, crispy crust. The green vegetable notes (such as asparagus or courgette) also find a harmonious echo in the herbal-spicy tones of the Barbera. A fine interplay of springtime lightness and Mediterranean depth.
Further suitable wine recommendations
1st Zweigelt from the Neusiedlersee DAC (Austria) A fruity, but not too heavy Zweigelt with red berries, soft tannins and subtle spice. The slightly peppery note harmonises wonderfully with the wild garlic, while the creamy texture of the cheese is elegantly balanced by the fruit acidity.
2nd Pinot Noir from the AOC Alsace (France) This Pinot brings cool elegance, bright fruit and a fine herbal note. Its slender structure does not interfere with the vegetal freshness of the dish, but complements it with finesse – ideal for lovers of delicate red wines.
3. Cerasuolo di Vittoria DOCG (Sicily, Italy) This Sicilian red wine made from Nero d’Avola and Frappato is fruity, soft and aromatic. The floral and cherry notes pick up on the spring vegetables, while the light spiciness emphasises the herbal components in the dish.
4. Tavel AOC Rosé (Rhône, France) As a strong rosé with structure, fruit and flavour, Tavel is ideal if you are wavering between white and red. Its light tannin structure carries the flavours of the pizza without dominating them – a real hit, especially with Mediterranean vegetables.
5. vernaccia di San Gimignano DOCG (Tuscany, Italy) For those who prefer white wine, this Tuscan classic with a fine almond note and subtle saltiness provides an exciting contrast to the creamy green pizza. The mineral freshness emphasises the vegetable components and provides an elegant counterpoint to the goat’s cheese.
The recipe:
Spring pizza with goat’s cheese, wild garlic & green vegetables
Cooking utensils
- 1 Baking tray with baking paper
- 1 Pizza stone (optional)
- 1 Bowl
- 1 Knife
- 1 Pan
- 1 Brush
Ingredients
For the pizza dough (alternatively: ready-made dough):
- 200 g Wheat flour Type 550
- 5 g fresh yeast
- 125 ml lukewarm water
- 1 tsp salt
- 1 teaspoon olive oil
Covering:
- 1 Handful of fresh wild garlic finely chopped
- 100 g Fresh goat’s cheese or mild soft goat’s cheese
- 1 small zucchini cut into thin slices
- 4 -5 green asparagus spears cut into pieces
- 6 Dried tomatoes in oil drained and cut into small pieces
- 2 Tbsp olive oil
- Salt Pepper
Herbal oil:
- 2 Tbsp olive oil
- 1 teaspoon lemon juice
- 1 teaspoon chopped fresh herbs z.e.g. basil, thyme
Preparation
Pizza dough:
- Dissolve the yeast in the lukewarm water, add the flour and salt and knead.
- Cover and leave to rise for approx. 1 hour.
Prepare the topping:
- Sauté the zucchini and asparagus in a little olive oil for 2-3 minutes.
- Finely chop the wild garlic and finely chop the tomatoes.
Pizza topping & baking:
- Preheat the oven to 220 °C (top/bottom heat).
- Roll out the dough thinly and place on baking paper.
- Spread with goat’s cheese and top with vegetables, tomatoes and wild garlic.
- Bake for 15-18 minutes until the edges are crispy.
Herbal oil:
- Mix the olive oil with the lemon juice and herbs and drizzle over the pizza.
Recommended side dishes
- Small rocket salad with lemon vinaigrette
- Oven-baked cherry tomatoes
- Grilled fennel with parmesan
