Name: Pizza with Nettles, Raclette & Fresno Chile
Yield: Makes one 10- to 12-in [25- to 30.5-cm] pizza
Cuisine: American
Ingredients: ½ oz [15 g] Parmesan cheese, grated; ½ oz [15 g] mozzarella cheese, torn into small pieces; ½ oz [15 g] raclette cheese; ¼ tsp flaky sea salt; 2 cloves Garlic Confit, roughly chopped; 1 or 2 Fresno chiles, or another medium-hot green or red chile, cut into 12 thin slices, seeds removed; 2 Tbsp best-quality olive oil; 1½ oz [40 g] fresh young nettles; One 6½-oz [185-g] ball Gjelina Pizza Dough, proofed and stretched until 10 to 12 in [25 to 30.5 cm] in diameter; Semolina flour for dusting

Preparation info

Makes
one
10- to 12 in [ 25- to 30.5 cm ] pizza

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

The Alpine cheese raclette melts beautifully on a pizza, and its nutty flavor pairs deliciously with the salty green flavor of the nettles. We like to buy young nettles that we can throw directly on a pie without blanching first. As they mature, nettles’ stingers become more of an obstacle, and they require gloved hands and a quick dip in boiling water before using as a topping.