A seasonal favorite is back on the menu at Pizzaiolo, and it’s worth a shout-out. Order wild nettle and pecorino pizza, and you get a heaping pile of barely cooked greens with slivers of red onion, salty shards of pecorino, soft mozzarella, rich olive oil, and a tiny dusting of red pepper flakes. "The mounds of tangled nettles make the pizza look top-heavy, but when the bite hits the mouth the proportion of crust to toppings was exactly right," says Melanie Wong.
"We enjoyed one of these last week alongside a perfect margherita pizza. Pure delight on both fronts," says kellylee.
vulber calls this pie a favorite, but says Chez Panisse Café, upstairs from where Pizzaiolo’s Charlie Hallowell started out at Chez Panisse, does it even better.
"There was a great nettle, aged provolone, and preserved lemon pizza at Ragazza last week," adds Eris48.
Pizzaiolo [East Bay]
5008 Telegraph Avenue, Oakland
Chez Panisse Café [East Bay]
1517 Shattuck Avenue, Berkeley
311 Divisadero Street, San Francisco