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Pizza Bianca with Savoy Cabbage & Scamorza | From the Oven
(0)
30 min
Quick
Gurkerl Küche
Knuspriger Teigboden, belegt mit zart gedünstetem Wirsing, feinem Knoblauch, cremigem Mozzarella und würzig geräuchertem Scamorza. Diese herbstliche Pizza Bianca vereint italienische Backkunst mit feinem Saisongemüse und knackigen Walnüssen. Frisch und herrlich duftend direkt aus dem Backrohr serviert – perfekt für einen gemütlichen Herbstabend.
Preparation method
Preparation & Sautéing Savoy Cabbage
Preheat the oven to 220 °C top/bottom heat and line a baking sheet with baking paper.
Wash the savoy cabbage, remove the tough outer leaves, cut out the core, and slice the leaves into fine strips. Peel and finely chop the garlic.
Heat 1 tbsp of olive oil in a large frying pan. Gently sauté the chopped garlic and savoy cabbage strips over medium heat for 4 to 5 minutes until the cabbage wilts but still retains a slight bite. Season with a pinch of salt and pepper, remove from the heat, and let cool briefly.
Chef's tip
Briefly sautéing the savoy cabbage before topping prevents excess moisture, keeping it wonderfully tender on the pizza while the base bakes perfectly crisp.
For an even more intense nutty flavour, the walnut kernels can be toasted briefly in a dry frying pan without fat before sprinkling.
15 min
Quick
