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Pizza Bianca with Cavolo Nero & Burrata | From the Oven
(0)
35 min
Quick
Gurkerl Küche
Knuspriger Pizzateig aus dem Backrohr trifft auf aromatisch in Knoblauchöl geschmorten toskanischen Schwarzkohl und herrlich cremige Burrata. Verfeinert mit feiner Zitronennote und einem Hauch Chili – ein herbstliches Pizza-Highlight wie in Italien.
Preparation method
Preparation
Preheat the oven together with the baking sheet in advance to 220 °C top and bottom heat. Thoroughly wash the cavolo nero, cut out the tough stems, and slice the leafy greens into bite-sized strips. Peel the garlic and slice it thinly. Rinse the organic lemon with hot water and finely grate some of the zest.
Heat 1 tbsp of olive oil in a pan. Gently sauté the sliced garlic and a pinch of chilli flakes briefly until fragrant. Add the prepared cavolo nero and let it wilt for about 3 to 4 minutes until tender yet still crisp-tender. Season to taste with fine salt and pepper and remove from the heat.
Baking & Serving
Unroll the ready-made pizza dough along with the baking paper onto a work surface. Brush the surface with the remaining olive oil. Drain the mozzarella well, tear it into pieces with your fingers, and distribute it evenly over the dough. Top with the sautéed cavolo nero.
Chef's tip
To make the pizza crust extra crispy, always preheat the baking sheet in the oven for at least 15 minutes at the highest setting.
Place the fresh burrata on the hot pizza only immediately after baking. This way, it retains its wonderfully creamy center and melts delightfully over the crispy crust.
15 min
Quick
