Garlic pizza

Mmm ... I have been craving pizza lately, and you know mama loves some garlic, so I can't wait to try this recipe - check out the original here. 

Feel free to use your own recipe for pizza dough, or buy a crust already-made.

15-20 bulbs wild garlic, plus greens
5-10 cloves garlic confit, mashed (depending on your love of/tolerance for garlic)
1 cup coarsely grated fresh mozzarella cheese (4 ounces)
Salt and freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese
Truffle oil or melted truffle butter (the better choice, but it’s an optional step)

Bring a medium saucepan of salted water to a boil. Blanch the wild garlic until they are bright green but still al dente, about 1 minute. Drain, pat dry and cut into 1-inch lengths.

Brush dough with garlic oil from the confit and pre-bake, according to instructions.

After pre-baking, spread the dough with garlic confit and sprinkle on the grated mozzarella in an even layer. Scatter the blanched wild garlic over the mozzarella and season liberally with salt and pepper. Top with the Parmigiano-Reggiano cheese.

Bake for about 8 minutes, until the cheese has melted and the pizza crust is browned and crisp on the bottom. Transfer the pizza to a work surface, cut into pieces, lightly drizzle with truffle oil or butter and serve right away.