I love wild garlic, and for a few weeks in early Spring I go crazy, making soups, wild garlic butter and just using the leaves in salad (sparingly otherwise you can terrify vampires with your breath), but most importantly I make a pesto to put on the pizzas.  It couldn’t be more simple, I go to the woods with my children, forage the young, tender leaves, whizz it up in a blender with parmesan, pine nuts, cashews, salt & pepper and lots of olive oil, and hey presto!  It goes with all pizzas, as the garlic adds flavour and depth. Dig in.