wild nettle pizza

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The nettle’s sting is swiftly neutralised by the heat of the oven. The egg is an optional addition, but I think it perfectly complements the earthy flavour of the nettles. I like to fry my pizza base in olive oil before baking – it is the traditional way to make pizza fritta and it ensures the base has a deliciously crisp crunch.

Ingredients

250 g organic plain flour
150 ml lukewarm water
50 ml extra virgin olive oil
1 tsp dried yeast
1 tsp sea salt
4 tbsp olive oil, for frying

For the topping:
100 g freshly picked young nettle leaves, washed and drained (use gloves when handling!)
1 red onion, very thinly sliced
4 tbsp organic passatta
2 buffalo mozzarella, grated
80 g vegetarian Parmesan, finely grated
24 black olives, preferably stone in
4 free range organic eggs

Instructions

View the full recipe at The Circus Gardener’s Kitchen →