Rye Crust Pizza with fresh Tomatoes and Curly Kale

My Italian holidays are almost over – tomorrow morning I’ll be back home in London. Who knows how many clouds will welcome me.

As you can see here, I’m saying goodbye with another Italian recipe, a pizza. But not the typical pizza, not wood oven pizza with its white soft dough and cute burnt bubbles at the corners. Not the pizza I was raised with, the one that represents my Neapolitan roots. 

A healthier one. A wholesome one. Because I had some rye flour bought to make this beautiful rye soda bread and some curly kale already used to prepare a vegetarian stuffed pizza. When I want to make something out of my leftovers, pizza comes first in the list.

As I’ve already mentioned in the past, there are quite a few secrets to a good pizza recipe, but I firmly believe that most peculiar one is the oven: a wood-fired brick oven makes a huge difference. Given that I cannot install a wood oven in my tiny little flat, I make sure to master the art of the built-in electric oven (er, I TRY not to burn my food in it) and work on a better dough. In the end what I prepare at home depends on what ingredients I have at hand. Because I bake pizza on a whim. Can I say my pizza is more experimental and healthy compared to the traditional Neapolitan pizza? Let’s put it this way, for now. From tomorrow I will probably start craving for some traditional Neapolitan food again….