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Harvesting lamb's lettuce from the first green patches is one of the most beneficial and tastiest ways to welcome early spring.

A light wooden board on a beige and green base. On the board, two slices of bread with arugula and grated cheese.

© Suzan Gabrijan

  • Čas:

    1:30 h

  • Number of portions:


  • Author:

The bitter young lamb's lettuce has a beneficial and purifying effect, which is why many people crave it these days. Lamb's lettuce is a surprise for many tourists, as this plant is still primarily known worldwide as a weed or medicinal herb.



  • 500 g flour for leavened dough (whole wheat or spelt flour, if desired)
  • 20 g fresh yeast
  • 1 tablespoon olive oil
  • salt
  • 300 ml warm water, or as needed


  • 1 handful of cracklings
  • 2 boiled potatoes
  • 2 handfuls of fresh lamb's lettuce
  • 1 teaspoon olive oil
  • 1 tablespoon apple cider vinegar, as needed
  • salt and pepper
  • optional: aged hard cheese, preferably locally sourced


Mix the listed ingredients to form a soft and elastic dough, similar to that used for pies or pizzas. Let it rise until doubled in volume, then roll or stretch it out on a floured surface to a thickness of about half an inch.

Preheat the oven to the highest setting or prepare for baking in a bread oven.

Slice the boiled potatoes and arrange them on the dough, then sprinkle generously with cracklings. Season with pepper and salt, focusing especially on the potatoes. Place in the oven. When the pie puffs up and turns golden brown, immediately sprinkle with lamb's lettuce while still hot, lightly drizzled with olive oil and optionally sprinkled with apple cider vinegar, or top with aged hard cheese (in which case omit the vinegar).

Serve sliced as a warm appetizer or as a standalone dish, like a seasonal pie.