Nettle and Ricotta pizza

Method

1. Preheat the oven to 250˚C. Preheat a heavy baking sheet in the oven.

2. 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. 

3. 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.

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

5. 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