Cherokee Pizza

AROUND THE WORLD IN THE EDIBLE GARDEN; Part 1 – The Cherokee lands of Eastern North America
The first in a series of dinners from Malvik’s Edible Garden where we “forage” from different parts of the world!

Cherokee Pizza is of course better known as Cherokizza…go on, look it up :). This is the classic Native American Italian dish and it was made in Norway today!   All you need is a good selection of Cherokee wild vegetables:
Appalachian greens / kyss-meg-over-gjerde (Rudbeckia laciniata); see http://www.edimentals.com/blog/?p=22018
Nodding onion / prærieløk (Allium cernuum)
Stinging nettle / brennesle (Urtica dioica)
Virginia waterleaf / Indian salad (Hydrophyllum virginianum)
Dandelion / løvetann (Taraxacum spp.) (a giant individual, as you will see from the pictures, growing on seaweed on the sea kale bed)
Cow parsnip (Heracleum maximum)

I used a thick 100% whole grain rye sourdough base for the pizza, so a bit of Denmark in there too!




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