Stinging nettles, with their earthy and yet nutty flavor, are a fabulous topping for pizza. I like to keep it simple and allow their unique taste to take center stage.
Start with your favorite pizza dough — either homemade or refrigerated store-bought (note: some pizzerias sell dough, especially if you ask nicely) — and a very hot (500°F) pre-heated oven. On a well floured surface to transfer to a pizza stone or on a large baking pan, stretch the dough as thinly as you like (I like it very thin). Top with blanched nettles that you have squeezed as much water out of as possible, grated or shredded fresh mozzarella, and a drizzle of good olive oil. Slip the pizza onto a pizza stone or the pan into the oven.
Bake until the crust is golden, the cheese is melted and bubbling, and the pizza is sizzling. Remove, sprinkle with sea salt and another light drizzle of olive oil, and serve hot.
