This is pizza made simple: crispy cavolo nero, lemon zest and a medley of cheeses. 

Recipe: Extract from Nadia: A Seasonal Journal  Photo: Isabella Harrex

Cavolo nero, an Italian black heirloom kale, is a cool-season vegetable that belongs to the brassica family. As such, it shares the same health-giving properties as others in the family, including broccoli and mustard greens.

Its blistered leaves are packed with antioxidants, particularly carotenoids, which contain anti-cancer agents and anti-inflammatory nutrients. It’s also a good source of vitamins A, B6, C, K, and calcium, potassium, riboflavin, folate, iron and magnesium, among other nutrients. Its sturdy leaves, somewhat like savoy cabbage, are ideal for cooking as they keep their form.

Makes: 4 serves
Prep time: 10 minutes
Cook time: 8-10 minutes

INGREDIENTS

1 cup ricotta
½ cup grated mozzarella, plus 1 cup extra for pizza topping
½ cup finely grated parmesan
finely grated zest of 1 lemon
2 tablespoons milk
2 good-quality store-bought pizza bases
1 bunch cavolo nero, tough stems removed and leaves roughly chopped

METHOD

Heat oven to 240°C. Place two trays in the oven to pre-heat for about 10 minutes. This makes the pizza bases crispier.

Mix ricotta, mozzarella, parmesan, lemon zest and milk together and season with cracked black pepper. Place each pizza base on a piece of baking paper. Spread the ricotta mixture over the pizza bases and top with the cavolo nero and extra mozzarella.

Transfer each pizza to a pre-heated oven tray by carefully lifting the edges of the baking paper with the pizza on it. Bake for 6-8 minutes or until the cheese has melted and the bases are crispy. You might want to swap the trays around halfway through cooking so the pizzas cook and crisp up evenly.