Stuffed pizza bread with Cavolo Nero and Chanterelle

Kale's tough little brother: Cavolo Nero. A crunchy cabbage from Italy. Cavolo Nero is similar to kale, but is somewhat sweeter and stronger in taste. The leaf can be cooked, but is also great for stir-frying. The vein in the leaf is best removed. Cavolo Nero goes well with autumn and winter dishes and combines well with mushroom and pumpkin.

1 Bunch of Cavolo Nero
1 Garlic clove (finely chopped)
1 Onion (in rings)
150g Cantharelle
80g Gorgonzola
Ready rolled pizza dough
Parmesan cheese

1. Preheat the oven to 200 degrees. Remove the Cavalo Nero from the thick veins, then cut into strips. Heat the olive oil in a pan and stir fry the Cavalo Nero together with the garlic over medium heat until the cabbage is soft, but still crispy. Season with salt and pepper and set aside.
2. Fry the onion and the chanterelles in the same pan until soft.
3. Prepare the pizza dough by cutting in both sides. Watch this video for instructions.
4. Cover the pizza with the Cavolo Nero, Cantharelle, onion and gorgonzola.
5. Braid the pizza. Watch this video for instructions.
6. Brush the pizza bread with some olive oil and sprinkle with some Parmesan cheese.
7. Bake in the oven until golden and crisp.


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