Nettle and Ricotta pizza
Local wild nettles and creamy Ricotta combine beatifully to produce an irresistible pizza, ready in just over fifteen minutes
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
7
MINUTES
Ingredients
75g pizza dough
200g fresh young nettles
1 garlic clove, slivered or finely chopped
35g fresh Mozzarella
Maldon sea salt
freshly ground pepper
extra virgin olive oil
25g Ricotta or Ardsallagh Goat's cheese
Method
Preheat the oven to 250˚C. 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's 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.
This recipe is from Alice Waters of Chez Panisse in Berkley, California
