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Pizza al Cavolo Nero with kale and cheese
Healthy Italian pizza with kale and cheese

Crispy Kale & Garlic White Pizza

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Cavolo Nero (black cabbage or Lacinato Kale) is the king of Tuscan cuisine. Its dark green, leathery leaves are packed with flavor and vitamins. When used on pizza, it bakes up crispy like chips, giving the dish a unique texture. 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
🌍 Cuisine Italian (Tuscan)

Ingredients

Equipment Needed

  • Skillet
  • Knife
  • Baking sheet

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Remove the thick ribs from the kale and tear the leaves into bite-sized pieces.

Tip: The thick ribs remain hard; save them for vegetable stock.
2 ✓

In a skillet with oil, sauté the crushed garlic, toss in the kale, and cook for a few minutes until wilted.

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

Roll out the dough and brush lightly with oil.

Tip: A white base works best with greens.
4 ✓

Distribute the sautéed kale, sprinkle with Parmesan, then top with mozzarella.

Tip: Any kale leaves sticking out from under the cheese will bake up crispy (kale chips).
5 ✓

Bake at 425°F (220°C) for 12-15 minutes.

Tip: Be careful not to burn the edges of the kale black, or it will taste bitter.
6 ✓

Garnish with basil before serving.

Tip: Adds freshness and color.

Recipe FAQ

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

Ingredients

  • 10 oz Pizza Dough
  • 3.5 oz Lacinato Kale (Cavolo Nero/Tuscan Kale), stems removed
  • 7 oz Fresh Mozzarella Cheese
  • 2 oz Parmesan Cheese
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 1 leaf Fresh Basil
  • 1 pinch Salt
  • 1 pinch Pepper