Shopping Cart -

Your cart is currently empty.
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Leggi ovunque Read anywhere
Modalità di pagamento Pocketmags Payment Types
Trusted site
A Pocketmags si ottiene
Fatturazione sicura
Ultime offerte
Web & App Reader
Loyalty Points


Make your own fabulously tasty and healthy pizzas from scratch

Butternut squash and cavolo nero pizza

Cavolo nero literally translates as ‘black cabbage’. It’s a variety of kale traditionally used in Italian cuisine, especially in Tuscany, where for centuries it has been one of the main ingredients for making minestrone and ribollita. Its slightly bitter taste marries well with the sweetness of the butternut squash and caramelised onions.

By Filippo Rosato, Tim Barclay and Stefania Evangelisti

Makes 1 pizza | Prep 20 mins plus making the dough | Cook 30 mins | Calories 1,083 (per pizza)


semolina flour or rice flour, for dusting

1 dough ball (see page 75)

80ml (1⁄3 cup) butternut

squash sauce (see right)

50g (¼ cup) caramelised

onions (see right)


75g (¾ cup) cavolo

nero, washed

1 tbsp extra-virgin

olive oil

½ a garlic clove, peeled

1 tbsp vegan white wine

a pinch of salt

a pinch of freshly ground

black pepper


½ tbsp sunflower oil

2½ tbsp pumpkin seeds

½ tsp coconut aminos

Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - One Pot Feb 2020
If you own the issue, Login to read the full article now.
Single Issue - One Pot Feb 2020
Or 449 points
Annual Digital Subscription
Only € 2,67 per issue
Was €46,99
Now €31,99
Monthly Digital Subscription
Only € 3,49 per issue
Was €4,49
Now €3,49

View Issues

About Vegan Food & Living Magazine

In the February issue of Vegan Food & Living you will find 75 plant-based recipes including easy one pot meals for no-fuss comfort cooking, delicious weekend recipes to share with your friends, and pizzas you can make from scratch. Find out which products our panel thought were the best in our Vegan Food & Living Product Awards, learn to cook healthy midweek meals with BOSH! and get the best vegan baking hacks from Sara Kidd. Read the inspiring stories about the struggles and resolutions on the path to veganism and learn what you should be eating for a healthier gut from College of Naturopathic Medicine lecturer, Gemma Hurditch. Charlotte Willis also investigates what the vegan community can do about revert-vegans and how to react if your loved one stops being vegan.