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Nettle and Ricotta Pizza

At Chez Panisse in Berkley in California, Alice Waters incorporates local wild foods into her menu – I enjoyed this delicious pizza straight from the wood-burning oven on a recent trip.

Makes 1

75g (3ozs) pizza dough (see recipe)

fresh young nettles about 200g (7ozs)

1 clove garlic slivered or finely chopped

35g (1½ ozs) fresh Mozzarella

Maldon sea salt and freshly ground pepper

extra virgin olive oil

25g (1oz) Ricotta or Ardsallagh goat cheese

Preheat the oven to 475F / 250C / gas 9.

Preheat a heavy baking sheet in the oven.

Stretch or roll the dough into a thin round.   Sprinkle a little cornmeal onto a paddle.   Lay the pizza on top.  Brush with extra virgin olive oil, sprinkle with chopped garlic and roughly grated mozzarella.   Top with a mound of young nettles.  Mist generously with water, season with salt and freshly ground pepper and top with a few blobs of ricotta or Ardsallagh goat cheese.

Cook for 7-8 minutes depending on the intensity of the heat.

Remove from the oven, drizzle with extra virgin olive oil and serve immediately with a few flakes of Maldon sea salt sprinkled over the top.

Forgotten Skills

This is a recipe by
Darina Allen
View all my recipes

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