Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: Serves 4.

Purslane and pigweed are at their best when made into this gluten-free pizza. The addition of garden herbs makes this a healthy meal.

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Ingredients

>> 1 (wide) zucchini, cut into 16 4mm slices
>> 1/2 cup finely chopped pigweed
>> 1/2 cup finely chopped purslane
>> 2 tbsp each basil, oregano, thyme (finely chopped)
>> Pesto (homemade or store bought)
>> Grated mozerella or cheddar cheese
>> Garlic powder (or garlic salt)
>> Cherry tomatoes, halved (optional)

Instructions

Preheat oven to 350F.

Place zucchini slices onto parchment paper covered baking sheet. Cover each slice with homemade or store-bought pesto.

Distribute the chopped purslane and pigweed evenly on each slice. Then do the same with the fresh chopped garden herbs. If you do not have fresh herbs, half the quantity if using dried. Sprinkle on the garlic powder. (Using fresh chopped garlic is also an option.)

Sprinkle as little or as much cheese as you desire on the top. If adding cherry tomatoes, place under or on top of the cheese.

Bake 12 minutes. If desired, after baking, crisp up the cheese under the broiler for a minute or two.

Serve.

Ingredient Tip: If purslane or pigweed are not available to you, use lamb's quarters leaves or dandelion leaves. Also, add finely chopped onions if desired.

Ingredient Tip: If only smaller zucchinis are available, cut them in half, then slice lengthwise.

Wild Edibles in Recipe: Pigweed, Purslane

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Main Dishes