Late Spring Pizza With Nettle Pesto And Wild Mushrooms

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Dana Treat
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 cups all-purpose or bread flour, plus more as needed

2 teaspoons instant yeast

2 teaspoons coarse kosher or sea salt, plus extra for sprinkling

2 tablespoons extra virgin olive oil

Olive oil

4 spring onions, thinly sliced

6 ounces fresh porcini mushrooms, thinly sliced

Kosher salt and freshly ground black pepper

3 tbsp. nettle pesto (recipe follows)

½ cup Mama Lil’s peppers

4 ounces goat cheese, broken into small chunks

½ pound nettles

2 large garlic cloves, smashed

½ cup toasted pine nuts

½ teaspoon salt

Freshly ground pepper

1 tablespoon freshly squeezed lemon juice

½ – ¾ cup extra virgin olive oil

1/3 cup grated Parmesan cheese

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