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Wild Nettle and Pecorino From Pizzaiolo: Oakland, California
Five years ago, Chez Panisse veteran Charlie Hallowell stripped a hardware store down to its bare brick walls, installed a wood-fired oven and started producing spectacular seasonal pies. For this winner, he starts with mozzarella and pecorino and adds shaved red onions and fistfuls of stinging nettles, a spiky-leafed herb. Cooking neutralizes the nettles’ sting and wilts them into a tangle of flavorful greens.

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