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Nature lover, cook and “Outside” author Gill Meller often finds meal inspiration in his idyllic surrounds of his native Dorset. This fresh herb pizza is no exception. With the countryside currently abloom around him, it makes sense that Gill has come up with a recipe for a pie that’s fresh, simple and all about bright, herby flavours.
Here, tomato sauce and meat get passed over in favour of parsley, chives, spring onions and tangy lemon, making this a welcome dish among vegetarians, too. In Gill’s part of the world, stinging nettles grow in abundance throughout the year, but we’ve swapped in fresh spinach leaves (or fresh chard) for an equally impressive pizza that full of flavour.
Four 30-centimetre pizzas (using 250-gram dough balls) or three 40-centimetre pizzas (using 330-gram dough balls)
30 minutes
(not including dough prep)1 to 2 minutes
By Gill Meller
Note
For the pizza dough, we recommend our Classic Pizza Dough recipe (just be sure to set aside 3 to 4 hours for proofing before cooking).
Gill Meller
Gill Meller is a UK-based chef, award-winning food writer, food stylist and cookery teacher. Gill works closely with chef Hugh Fearnley-Whittingstall and River Cottage, and appears regularly on the celebrated Channel 4 series. A contributor to the Observer, Guardian, Waitrose Food, Telegraph and Country Living to name a few, Gill’s recipe column can be found in the award-winning delicious. magazine every month. Gill's first book, Gather (2016), won the Fortnum & Mason Award for Best Debut Food Book, and both Time (2018) and Root, Stem, Leaf, Flower (2020) were nominated for the Guild of Food Writers’ Cookbook of the Year. He is also the author of the River Cottage Handbook on Outdoor Cooking and, more recently, Outside: Cooking Outdoors - Recipes for the Wild (2022).
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