Pizza with garlic cream and nettles from Food & Wine Magazine, April 2012: Special Wine Issue (page 52)

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Notes about this recipe

  • Rutabaga on April 21, 2014

    This is a fantastic spring pizza to make when nettles and green garlic are in season. It comes together quickly; just make the dough a few days in advance and store it in the fridge until you need it. While I enjoy arugula (the suggested substitute for nettles), I can't imagine that it would turn out nearly as well as nettles in this case. I added some prosciutto, to good effect.

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