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Pizza al Cavolo Nero with kale and cheese
Rustic white pizza topped with dark green Cavolo Nero and garlic oil.

Pizza al Cavolo Nero (Tuscan Kale Pizza)

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Cavolo Nero (black cabbage or Tuscan kale) is the king of Tuscan cuisine. Its dark green, leathery leaves are full of flavour and vitamins. When used on pizza, it bakes crispy like chips, giving a unique texture to the dish. This 'superfood' pizza is both healthy and sinfully delicious.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 700 kcal kcal
🌍 Cuisine Italian (Tuscan)

Ingredients

Equipment Needed

  • Frying pan
  • Knife
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Remove the thick ribs of the kale, tear the leaves into bite-sized pieces.

Tip: The thick rib would remain hard; it's worth cooking into soup.
2 ✓

In a frying pan, sauté the crushed garlic in oil, add the kale, and steam for a few minutes until it wilts.

Tip: A splash of water can help create steam to soften it faster.
3 ✓

Roll out the dough, brush thinly with oil.

Tip: A white base suits it best.
4 ✓

Spread the steamed kale over it, sprinkle with Parmesan, then Mozzarella.

Tip: The kale leaves protruding from under the cheese will bake crispy (kale chips).
5 ✓

Bake at 220°C for 12-15 minutes.

Tip: Be careful that the kale edges don't burn to black, as they will become bitter.
6 ✓

Add basil to taste when serving.

Tip: Refreshes and garnishes.

Recipe FAQ

Why do I need to pre-sauté the kale?
Kale leaves are tough. If you put them on the pizza raw, they would dry out and remain chewy. Steaming softens the fibres.

Ingredients

  • 300 g Pizza dough
  • 100 g Kale (Cavolo Nero, stalks removed)
  • 200 g Mozzarella cheese
  • 50 g Parmesan cheese
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 1 leaves Fresh basil
  • 1 pinch Salt
  • 1 pinch Black pepper