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)
- 1 dough portion
- 1 bunch cavolo nero (black cabbage)
- Fresh mozzarella
- Pecorino, grated
- Garlic, thinly sliced
- Salami picante, sliced (Pulino's makes its in house)
- Calabrian chiles (you can buy them dried and in oil)
- Olive oil
* 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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