Pizza al Cavolo Nero (Kale Pizza)
Pizza al Cavolo Nero is a unique and flavorful Italian pizza inspired by Tuscan cuisine. Cavolo nero, or kale, is a characteristic vegetable often used in Italian dishes, such as the famous ribollita soup. The specialty of this pizza is the slightly earthy yet fresh taste of kale, which perfectly harmonizes with the creaminess of Parmesan and Mozzarella. This recipe is perfect for a light yet nutritious dinner, rich in healthy flavors. For a truly Italian-style evening, serve with a glass of white wine and a simple arugula salad.
Ingredients for this recipe
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Preparation Steps
1
Measure out the ingredients: flour, yeast, salt, and water. Dissolve the yeast in lukewarm water and let it rest for 5 minutes.
2
In a large bowl, combine the flour and salt, then add the olive oil and the proofed yeast. Knead the dough until smooth and elastic.
3
Cover the dough with a kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
4
Preheat the oven to 430°F (220°C). Roll out the pizza dough on a lightly floured surface to about ¼ inch (0.5 cm) thickness.
5
Clean the kale and chop it into smaller pieces. Heat a little olive oil in a skillet and sauté the garlic.
6
Add the kale to the skillet and sauté for 3-4 minutes, until slightly softened.
7
Brush the pizza dough with a little olive oil, then sprinkle with oregano and freshly ground black pepper.
8
Spread the sautéed kale over the pizza, then sprinkle with grated mozzarella and Parmesan cheese.
9
Place the pizza on a baking sheet lined with parchment paper and bake for 12-15 minutes, until the edges are golden brown and the cheese is melted and bubbly.
10
Remove from the oven, sprinkle with chili flakes. Slice and serve hot.
