A crisp wood-fired pinsa topped with charred vegetables and bright wild garlic pesto

HEAT THE OVEN

Light the Kadai Wood Fired Oven and allow it to reach a steady 250–300°C. This high heat gives the pinsa its crisp base, blistered crust and true wood-fired character.

MAKE THE DOUGH

Mix the warm water with the yeast and sugar, then leave for a few minutes until lightly foamy. In a large bowl, combine the 00 flour, rice flour and salt, then pour in the yeast mixture with the olive oil. Mix into a soft dough, knead until smooth and elastic, then cover and leave to rise until doubled in size. Divide into 2 portions and leave to rest again before stretching into rustic oval shapes.

ROAST THE VEGETABLES

Toss the courgette slices and asparagus lightly in olive oil and a pinch of sea salt. Place them into the Wood Fired Oven and roast until just tender with light charring. Remove and set aside.

MAKE THE WILD GARLIC PESTO

Blend the wild garlic, Parmesan, toasted nuts, olive oil, lemon juice and salt until smooth. Loosen with a little extra olive oil and a small splash of warm water if needed, until the pesto is glossy, spoonable and easy to drizzle.

BUILD THE PINSA

Stretch the dough into rustic ovals. Lightly drizzle with olive oil, then scatter over the fior di latte. Arrange the roasted courgette and asparagus evenly across the top.

BAKE

Slide the pinsa into the Kadai Wood Fired Oven and bake for 5–7 minutes, until the crust is golden and crisp and the cheese is melted and bubbling.

FINISH AND SERVE

Remove from the oven and spoon or drizzle the wild garlic pesto generously over the top. Finish with a light grating of lemon zest and a final drizzle of olive oil. Serve straight onto a teak chopping board for a simple, rustic presentation.