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Pizza Bianca with Red Cabbage & Gorgonzola | From the Oven
(0)
30 min
Quick
Gurkerl Küche
Eine herbstliche Pizza Bianca der Extraklasse: Knuspriger Pizzateig trifft auf fein gedünstetes Rotkraut, würzig-cremigen Gorgonzola, zart schmelzenden Mozzarella und knackige Walnüsse. Ein Hauch von Honig und frischem Thymian rundet diesen vegetarischen italienischen Klassiker ab – heiß und knusprig direkt aus dem Backrohr!
Ingredients
Preparation method
Preparation
Preheat the oven to 220 °C top/bottom heat (or 200 °C convection). Line a baking sheet with baking paper.
Wash the red cabbage, remove the core, and cut or shred the leaves into thin strips. Peel and finely chop the garlic. Pluck the thyme leaves from the stems.
Heat 1 tbsp olive oil in a pan. Gently sauté the garlic and red cabbage strips over medium heat for about 4–5 minutes until the cabbage slightly softens but still has bite. Season with salt and pepper, then remove from the heat.
Chef's tip
For an even more intense nutty flavour, you can briefly dry-toast the walnut kernels in a pan without oil before adding them as a topping.
If you prefer a fruitier touch, you can also add a few thin slices of apple or pear along with the red cabbage – this pairs wonderfully with the Gorgonzola.
15 min
Quick
