1. Preheat the oven to 220 °C convection

2. Spread the ricotta in an even layer on the pizza base

3. Top with torn mozzarella

4. Bake for approx. 4 minutes

5. While the pizza is in the oven, prepare the cabbage

Cabbage

1. Rinse and cut the Brussels sprouts, cavolo nero, and kale into bite-sized pieces

2. Sauté the cabbage in a hot pan with a little olive oil until it starts to wilt.

3. Spread the cabbage over the pizza and bake for another 2 minutes at 200 °C.

Serving

1. Serve the pizza with freshly grated Pecorino Romano or Parmigiano.

2. Sprinkle with salt and freshly ground pepper.

Enjoy!