Cavolo Nero Pizza with Tuna & Eggs

PREP: 20 Minutes
COOK: 20 Minutes
Skill Level: Easy
Picture of Cavolo Nero Pizza with Tuna Eggs

Nutrition Info (Per Serving)

775 kcal Energy
96.8g Carbohydrate
43.2g Protein
5.1g (of which Sugar)
21.7g Fat
8.2g Fibre
9.3g (of which Saturated Fat)
1.3g Salt


  • 500g ciabatta bread mix
  • 400g can chopped tomatoes
  • 200g shredded cavolo nero
  • 200g can tuna in spring water
  • 50g pitted black olives, sliced
  • 4 medium eggs
  • 200g grated mozzarella cheese


  1. Preheat the oven to 200o Gas mark 6.
  2. Mix the bread mix with 260ml warm water and knead for 5-10 minutes until smooth and elastic. Place in a bowl, cover and leave in a warm place for 30 minutes.
  3. Meanwhile, cook the tomatoes for 5 minutes until thickened, cool. Steam the black kale for 5 minutes and cool.
  4. Knock back the bread and roll into 2 x 30cm circles and place on 2 large greased baking trays and set aside for 15 minutes. Spread with the tomato mixture. Top with the black kale, tuna and olives. Crack 2 eggs onto each pizza and sprinkle with cheese.
  5. Bake for 20-25 minutes, swapping trays over half way until golden.
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