rye-pizza-7My 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. 

rye-pizza-0031A 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….


Rye Pizza


  • 2 cups dark rye flour
  • 1 cup unbleached all-purpose white flour
  • Extra flour for working dough
  • 1 teaspoon salt
  • 1 1/2 cups warm water divided (this amount can vary with conditions)
  • 1 teaspoon light brown sugar
  • 7 g dry yeast


  • 1 bunch curly kale stemmed and torn into bite-size pieces
  • 2 to matoes sliced
  • 125 g mozzarella 1 ball
  • 5 Tablespoons tomato paste I used a pepper sauce


  • Dissolve brown sugar in 1/2 cup of warm water and then stir in dried yeast. Set mixture aside and allow it to stand for about 5 minutes, or until yeast is bubbling and active.
  • Whisk salt, rye flour, white flour, and wheat flour together in a large bowl. Create a well in the flour and pour 3 tablespoons olive oil and 1 cup warm water into it. Add the yeast mixture, and stir with a wooden spoon until a dough forms.
  • Dust your kneading surface with flour and turn the dough out onto it. Knead for 8 to 10 minutes, incorporating the caraway seeds, if using. Place the dough in a clean bowl that has been brushed with the remaining tablespoon of olive oil. Drape a clean cloth over the bowl allow the dough to rise in a warm, draft-free place for 1 1/2 hours.
  • Punch down dough and allow to rise for another 15-20 minutes.
  • Roll out dough until 1/4 inch thick. Spread tomato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with mozzarella, kale and tomatoes. Bake until crust is golden, 10 to 15 minutes.

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  1. Hi,I read your blog named “Rye Crust Pizza with fresh Tomatoes and Curly Kale – Food Recipes HQ” daily.Your writing style is witty, keep doing what you’re doing! And you can look our website about love spell.

  2. Hello you mention using the rye, white & wheat flour in the instructions. However you don’t mention wheat flour (how much) in the ingredients?? Thanks

  3. I am LOVING this rye pizza crust -it’s BRILLIANT Daniela!

  4. ABSOLUTELY love this. I’m going to have to come back to this when my birthday rolls around. I wanted to make a pizza, but I wasn’t sure how to approach it in terms of mastering the electric oven! Who knew you’d need a firewood oven installed in your backyard?!

    The crispy kale must add such a nice dimension to your pizza. mmmm…love it!