1. Fire up your oven, aiming for 400 °C to 450 °C (750 °F to 850 °F) on your baking stone.
You can check this quickly, accurately and from a safe distance using an infrared thermometer.
Tip: If you're using wood pellets (Gill’s preference), it will be about 20 minutes before you’re ready to cook pizza, but you can start cooking the nettles or spinach almost immediately.
2. Place the washed nettles into your cast iron skillet or a medium-sized ovenproof pan, sprinkle with a pinch of salt, and place over medium-high heat.
Stir the nettles every minute or so until the leaves are soft and wilted, about 3 to 4 minutes. Let them cool, then squeeze out excess liquid and set aside.
3. Place the parsley leaves, chives and fennel tops on a cutting board and chop them finely.
Tear the mozzarella into small pieces and place in a bowl. Add the chopped herbs, grated garlic, lemon zest, spring onions and half the olive oil. Season everything with a good pinch of sea salt and freshly ground black pepper, then tumble together.
4. Stretch your first dough ball out on a lightly-floured surface.
Push the air from the centre out toward the crust, then use your fingers to stretch the base to about 12 inches (30 centimetres).
5. Arrange a quarter of the cooked nettles over the first stretched pizza base.
Scatter a quarter of the herby mozzarella and spring onions across the top and finish with a drizzle of your best olive oil.
6. Dust the peel with a touch of semolina, then slide it under the pizza and launch it into the oven.
Cook for 1 to 2 minutes, using the peel to rotate the pizza every 20 seconds to ensure an even bake.
7. Remove from the oven, cut into six slices, serve and enjoy.
8. Repeat this process with the remaining pizzas.