Pizza with Garlic Cream and Nettles
- TOTAL TIME: 45 MIN
- SERVINGS: makes two 12-inch pizzas
Nettles grow wild all year in northern California, and chefs Tyler Rodde and Curtis Di Fede use them as many ways as possible. Because raw nettles can make you itch, it’s best to handle them with gloves or tongs. Once cooked, the nettles lose their sting and have a deep, earthy flavor that’s delicious with the green garlic cream.
- 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
- 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.
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