- 2 tablespoons unsalted butter
- 1 or 2 bulbs green garlic, depending on size, or 3 scallions, white and tender green parts only, thinly sliced
- 1 tablespoon dry white wine
- 1/4 cup heavy cream
- Semolina, for dusting
- Two 8-ounce balls pizza dough
- 6 ounces buffalo mozzarella, sliced
- Freshly ground pepper
- 4 ounces nettles or baby arugula
- 2 tablespoons extra-virgin olive oil
- Shaved Parmigiano-Reggiano, for serving
How to make this recipe
- Place a pizza stone on the bottom rack of the oven and preheat the oven to 500° for 30 minutes.
- Meanwhile, in a small saucepan, combine the butter with 1 tablespoon of water and bring to a simmer. Add the green garlic and cook over moderate heat until softened, about 5 minutes. Add the white wine and cook for 2 minutes. Add the heavy cream and simmer over low heat until reduced by half, about 5 minutes.
- On a semolina-dusted work surface, stretch out one of the pieces of dough to a 12-inch round; transfer to a semolina-dusted pizza peel. Spread half of the garlic cream on the dough, leaving a 1-inch border all around. Top with half of the mozzarella and season with salt and pepper. In a medium bowl, use tongs to toss the nettles with the olive oil and season with salt and pepper. Mound half of the nettles on the pizza. Turn on the broiler.
- Slide the pizza onto the stone and broil for about 5 minutes, until golden brown and bubbling. Transfer the pizza to a cutting board and garnish with shaved Parmigiano. Repeat to make the second pizza.
Bright, full-bodied Müller-Thurgau from northern Italy.