No-knead pizza with mushroom and crispy cavolo nero

No kneading, no problem.

Made with a simple yoghurt dough and topped with mushrooms and three types of cheese this no-knead pizza makes an ideal quick and easy weeknight meal. Perfect for Friday night dinners when you can’t be bothered.

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Crisp cavolo nero


1.Preheat oven to 220°C/425°F. Make crisp cavolo nero.
2.Heat oil in a large frying pan over high heat; cook mushrooms, stirring, for 4 minutes or until golden. Add sherry; cook until evaporated. Stir through thyme and garlic. Season.
3.Place flour, salt and yoghurt in a bowl; mix to a soft dough. Roll dough out on a floured surface into a 34cm round. Place dough on an oiled pizza tray; spread with pasta sauce, then top with cheeses and the mushroom mixture; season.
4.Bake pizza for 20 minutes or until base is browned and crisp. Top with crisp cavolo nero.

Crisp cavolo nero

5.Place ingredients in a bowl; rub oil and salt into leaves to soften slightly. Place in a single layer on a baking-paper-lined oven tray; bake, turning halfway through, for 10 minutes or until crisp.

Omit the mushrooms, sherry and thyme and top the pizza instead with sliced mixed cherry tomatoes or shaved zucchini in spring or summer, then drizzle with the olive oil.