Italienische Sehnsucht trifft deutsche Hausmannskost: Grünkohlpizza!

Grünkohlpizza mit Kassler, Schweinebacke und Kohlwurst

In der letzten Woche war ich auf Studienfahrt in Rom. Zwischen Besuchen des Colloseums, des Forum Romanum und des Vatikan meldete sich oft mal der Hunger zu Wort und veranlasste mich das eine oder andere Restaurant aufzusuchen. Bruschetta, Saltimbocca, Pasta und Pizza, die angebotenen Speisen ähnelten sich natürlich überall. Manchmal war das Essen gut, manchmal auch nicht so, was aber alle Gastronomien in der Altstadt bestens zubereitet haben war die Pizza. Folglich war der Pizzakonsum in der Woche nicht unerheblich.

Zurück in Deutschland hatte ich daher Lust mal wieder gute deutsche Hausmannskost zu geniessen und kochte mir leckeren Grünkohl. Um aber nach dem hohen Pizzakonsum keine Entzugserscheinungen zu bekommen verband ich die gute Hausmannskost mit italienischer Dareichungsform und so fand zum ersten mal die Grünkohlpizza den Weg in meine Küche. Schnell etwas Hefeteig angesetzt, ruhen lassen, in Form gebracht und dann mit dem abgetropften Grünkohl dünn belegt. Darauf kamen dünne Tranchen Kassler, Schweinebacke und Kochwurst. Nach fünf Minuten im vorgeheizten Ofen war der Pizzaboden dank der Schamottplatte schön knusprig. Noch ein wenig Senf als dekoratives und würziges Detail oben drauf und fertig war die Pizza cavolo riccio.

Lecker wie in Italien und trotzdem eine willkommene Abwechselung. Sehr zu empfehlen, gerade jetzt wo die Grünkohlzeit wieder beginnt!

 

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