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Freshly baked Cavolo Nero pizza
White pizza topped with wilted Tuscan kale, garlic, and a sprinkle of chilli flakes.

Pizza al Cavolo Nero

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Cavolo Nero (black or Tuscan kale), a favourite winter vegetable of the Tuscan countryside, is the star of this unique pizza. This dark green, crunchy-leaved plant develops a slightly nutty, sweet taste when roasted, harmonising wonderfully with the piquancy of garlic and chilli. This is not an average pizza; it belongs to the 'white pizza' (pizza bianca) family, where the absence of tomato allows the pure taste of vegetable and cheese to shine.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 4 servings
🔥 Calories 920 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Frying pan: For pre-cooking the kale so it doesn't dry out in the oven.
  • Sharp knife: For removing tough kale ribs.
  • Grater: For freshly grating Parmesan.

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Mix flour and salt, then add yeast, water and half the olive oil. Knead into a smooth, elastic dough that doesn't stick to your hands.

Tip: When kneading dough, protein chains (gluten) align, making the dough stretchable and elastic.
2 ✓

Cover the dough and leave to rise in a warm place for approx. 1 hour until doubled.

Tip: 25-28°C is ideal for proving. If colder, the process is slower but flavours are deeper (fermentation).
3 ✓

Cut the thick, woody stems off the Cavolo Nero leaves and chop the leaves. Heat a little oil in a pan, toss in a crushed garlic clove, then wilt the kale for 3-4 minutes.

Tip: Heat collapses the kale cells and starts caramelising the sugars within, sweetening the vegetable.
4 ✓

Preheat the oven to 220°C. Roll out the proved dough and place on a baking tray. Brush thinly with olive oil, sprinkle with oregano and the other clove of garlic, thinly sliced.

Tip: The oil base layer prevents the dough from drying out and helps transmit topping flavours (fat-soluble flavours).
5 ✓

Distribute the prepared Cavolo Nero on the dough, then sprinkle with grated mozzarella and Parmesan.

Tip: Spread the cheeses evenly so there is creaminess in every bite.
6 ✓

Bake for 12-15 minutes until the crust is crispy and the cheese is golden brown and melting.

Tip: High heat is essential for fast baking so the inside stays soft while the outside gets crispy.
7 ✓

After baking, immediately sprinkle with chilli flakes to taste, slice and serve.

Tip: The spicy heat (capsaicin) releases endorphins and perfectly counterpoints the richness of the cheese.

Recipe FAQ

Why do I need to pre-fry the kale?
Raw kale leaves would quickly burn and become papery in the oven. Pre-cooking softens the fibres and concentrates the flavours.
What if I don't have Cavolo Nero?
You can substitute with chard or spinach, but these need less cooking time as they have higher water content.

Ingredients

  • 500 g Pizza flour
  • 7 g Instant yeast
  • 300 ml Lukewarm water
  • 10 g Salt
  • 30 ml Olive oil
  • 150 g Mozzarella cheese
  • 5 g Parmesan cheese
  • 200 g Cavolo Nero (Black Kale), cleaned
  • 2 cloves Garlic
  • 1 pinch Chilli flakes
  • 1 pinch Freshly ground black pepper
  • 1 tsp Dried oregano