This unique pizza type recipe is from the cookbook:  Gjelina, Cooking from Venice, California. I had to make some modifications to the recipe due to inaccessibility to some ingredients and equipment.  Read about my visit to Venice in California and for the story behind this  dish.   See below.

Pizza with Nettles, Raclette & Fresno Chile (my version)


  • Ready made pizza crust

  • 2 bunches of watercress or 1 bunch spinach

  • 1 jalapeno pepper

  • 2 cloves Garlic Confit, roughly chopped

  • Sea salt

  • ½ oz raclette cheese

  • ½ mozzarella cheese

  • ½ Parmesan cheese grated

Mix the slices of jalapeno pepper (seeds removed), watercress or spinach, and garlic confit in a bowl. You can either slice the garlic or leave it whole. I left mine whole. Then spread it over the top of the crust. Drizzle with the oil from the confit. Top with sliced fresh mozzarella, shaved raclette and sprinkle with parmesan cheese. Bake for about 15-20 mins in a 350F/180C oven until the cheese is melted and a little browned.



Recipe for Garlic Confit


  • ¼ cup extra virgin olive oil

  • 2 cloves garlic

  • 3 fresh thymes

  • 3 bay leaves, bruised

In a baking dish, combine olive oil, garlic, thyme, and bay leaves. The garlic should be completely covered in oil. Bake 45 mins to 1 hr in a 350F/180C oven.