Wild garlic is plentiful throughout May in the UK – if you can’t find it or it’s not in season where you are, baby spinach cooked in a little butter with a good load of crushed garlic will give you a similar appearance and taste on this pizza…
Whilst your Roccbox is coming up to temperature, heat a little butter in a cast iron pan and once hot, add the wild garlic leaves and cook for around 1 minute, tossing regularly.
As soon as the pan comes out of Roccbox, add the broad beans – mix, season and set the wild garlic and broad bean mix to one side.
To make the white sauce, mix the ricotta and olive oil and season well.
Stretch your dough ball into a pizza base and top with white sauce before evenly dotting around the mozzarella and adding the ham hock.
Using your Roccbox pizza peel, pop your pizza into your Roccbox and cook for around 90 seconds, turning regularly to ensure an evenly cooked crust!
Remove and top with your wild garlic and broad beans, grab a glass of wine and tuck in!