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Top This: How to Make Cavolo Nero Pizza (à la Pulino's)

The Neapolitan-inspired pizza that has been coming out of Pulino's oven after chef Tony Liu took the reins* is something to be drooled over. Specifically, the Cavolo Nero pizza, topped with mozzarella, pecorino Romano, salami picante, garlic, Calabrian chile oil, and, you guessed it, cavolo nero (also known as black cabbage or Tuscan kale). Liu showed us how to make the Cavolo Nero step-by-step. You'll be surprised how deceptively simple this beauty is to make.

What You'll Need (for one pizza)

Check out the slideshow for the play-by-play »

* Liu took over at Pulino's in November 2010 after opening chef Nate Appleman left; we reviewed the newly formulated pizza there shortly after.

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