Sheet-pan pizza with cavolo nero
Roll out the dough. I used ready-made spelt dough, but you can also make your own dough. This link opens in a new tab. Mix the passata with the oregano, salt, and pepper. Spread the passata over the dough, leaving the edges free. Distribute the cavolo nero and onions over the passata. Then add the bacon.
Ingredients · Servings 2
- 1 roll of fresh pizza dough
- 200 g black cabbage
- 2 cloves of garlic
- 2 red onions
- 100 gr bacon
- 150 ml puree
- 50 gr gorgonzola
- 1 tsp dried oregano
- Salt and pepper
- Olive oil
Method · 45 min
- Remove the veins from the cavolo nero. Finely chop the garlic and sauté it in a wok with some olive oil. Add the cavolo nero and season with salt and pepper to taste. Stir until the cabbage has wilted.
- Slice the onions into rings. Sauté them gently in the pan with the cavolo nero. In another pan, fry the bacon until golden brown.
- Preheat the oven to 180 degrees Celsius (fan-assisted).
- Roll out the dough. I used ready-made spelt dough this time, but you can also make your own. Mix the passata with the oregano, salt, and pepper. Spread the passata over the dough, leaving the edges free. Distribute the cavolo nero and onions over the passata. Then add the bacon. Spread the gorgonzola over the sheet pizza.
- Bake the sheet pizza for 20 minutes. The pizza is ready when the edges are golden brown and the cheese is melted.
