Wild nettles may be regarded as a garden nuisance by some, but they are highly nutritious and a Mediterranean delicacy. While Melissa used nettles (they must be cooked first), we substituted baby spinach.

Melissa Kelly and Price Kushner
Recipe by Coastal Living June 2008


Credit: Sara Gray; Styling: Sheri Harrison

Recipe Summary

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • Peel outer skins from garlic bulb, leaving cloves attached. Cut off top quarter of bulb. Place bulb, cut-side up, on a piece of aluminum foil. Drizzle with 1 tablespoon oil, and seal foil tightly over garlic.

  • Bake at 425° for 45 minutes or until soft. Remove from oven; cool. Scoop out garlic pulp, mash, and stir until smooth.

  • Preheat oven to 450° with a pizza stone on the bottom rack.

  • Blanch nettle leaves in salted boiling water 1 minute, drain, and plunge into ice water. Remove nettle leaves from water, wringing out excess, and set aside. (If using spinach, place in a microwave-safe bowl, and heat at high 3 minutes. Set aside.)

  • Sprinkle surface with semolina flour, and roll Pizza Dough into a 12-inch circle.

  • Spread dough with mashed garlic (garlic won't cover entire surface); sprinkle with crushed red pepper and black pepper. Sprinkle with Pecorino Romano and thyme.

  • Roughly chop nettles, and spread over thyme. Sprinkle mozzarella, provolone, and fontina evenly on pizza. Carefully slide pizza onto the preheated stone; bake 6 to 8 minutes or until edges are lightly browned and crispy. Slice, and drizzle with extra-virgin olive oil to taste.


Primo, Rockland, Maine