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Pizza Bianca with Kale & Pecorino | Crispy
(0)
30 min
Quick
Gurkerl Küche
Knusprig gebackene römische Pizza Bianca mit zartem Grünkohl, cremigem Mozzarella, würzigem Pecorino und feinen Chiliflocken – frisch und heiß aus dem Backrohr.
Ingredients
Preparation method
Preparation
Preheat the oven to 220 °C top/bottom heat (or 200 °C fan) and line a baking sheet with baking paper.
Wash the fresh kale, shake dry, and remove the tough stems. Tear the leaves into bite-sized pieces. In a bowl, gently massage for a moment with 2 tbsp of the olive oil, a pinch of salt, and the chili flakes so that the kale becomes tender.
Peel and finely chop the garlic and mix with the remaining olive oil. Drain the mozzarella well and slice thinly or tear into pieces. Finely grate the pecorino.
Chef's tip
Tip for extra crispy kale: Pat the kale leaves thoroughly dry before marinating. This makes the edges turn wonderfully crispy in the oven, just like kale chips.
Fruity freshness: Drizzle a few drops of fresh extra virgin olive oil or sprinkle fine lemon zest over the hot pizza before serving.
15 min
Quick
