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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 qts. (4 oz.) lightly packed stinging nettle leaves or baby spinach leaves |
2 large garlic cloves, thinly sliced |
3 tablespoons olive oil, divided |
1/2 teaspoon pepper |
1/4 to 1/2 tsp. red chile flakes |
1 pound pizza dough (such as trader joe's) |
1 1/2 cups shredded mozzarella cheese |
salt (optional) |
Directions:
1. Preheat oven to 450° with rack on bottom. Wearing long gloves, rinse nettles well. Drain.
2. Sizzle garlic a few seconds in 1 tbsp. oil in a large frying pan over medium-high heat. Add nettles and sauté until wilted, 2 to 5 minutes. Remove from heat. If nettles are wet, drain in a colander, pat dry, and return to pan. Gently mix nettles with 1 tbsp. more oil, the pepper, and chile flakes.
3. Roll dough on a floured board into a 9- by 14-in. rectangle. Ease dough onto an oiled baking sheet, fixing the shape if necessary. Using fingers, roll edges of dough over to make a 1/2-in. rim.
4. Scatter cheese, then nettles, over dough. Bake until crust is crisp, 15 minutes. Drizzle with remaining 1 tbsp. oil and cut into squares. Season with salt if you like.
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