Nettle makes an excellent pizza topping: if you use tender, fresh nettle leaves, scatter them on a pizza (using kitchen tongs!) and lightly drizzle them with olive oil, they will crisp up nicely. Nettle tastes similar to spinach, so you can replace spinach in any recipe with nettles.
1 handful of fresh and tender nettle leaves
5-6 cultivated mushrooms
2 tablespoons olive oil
2 tablespoons tomato passata
1 teaspoon dried oregano
1/2 mozzarella ball
Grease a baking tray with 1 tablespoon of olive oil and spread out the pizza base. Pre-heat the oven at 220 degrees Celsius. Spoon the tomato passata over the pizza base, then the mushrooms, cleaned and cut into slices. Scatter the nettle leaves around the pizza using kitchen tongs and sprinkle with dried oregano. Drizzle with 1 tablespoon of olive oil. Bake in the oven for 12 minutes, then add the mozzarella cut into cubes and bake for another 2-3 minutes. Serve immediately.