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Kale and fig pizza with Castello® cubed mozzarella

Kale and fig pizza with Castello® cubed mozzarella

Cook 20 min 4 people

Pizza is an old-time favourite, but the toppings in this recipe are anything but classic. Experience this gourmet kale and fig pizza, which seamlessly merges the luxurious creaminess of mozzarella cheese with the sweetness of figs and earthy crunch of green kale. Perfect for dinner parties or when you are simply in the mood to treat yourself, this cheesy pizza will not disappoint.

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  • 400 ml tomato paste
  • 2 tsp oregano
  • ½ tsp salt
  • 4 x 150 g pizza dough
  • 360 g Castello® Pizza Cheese 180g
  • 4 figs
  • 50 g green kale
  • 50 ml pine nuts
  • 1 tbsp honey
  • ½ tsp black pepper
  • ½ tsp salt
  • Fresh herbs for serving, for example, basil, mint, parsley, or tarragon


1. Preheat the oven with a baking sheet to 250°C.

2. Mix tomato passata, oregano, black pepper, and salt.

3. Roll out the pizza dough on a floured surface.

4. Spread the tomato sauce over the pizza and sprinkle with cheese.

5. Drizzle some olive oil and salt over the kale, and ‘massage’ it gently.

6. Top the pizza with slices of figs, kale, and pine nuts.

7. Place the pizza on the preheated baking sheet and bake it in the oven until it turns crispy, and the cheese becomes golden brown.

8. Once the pizza is out of the oven, drizzle a little honey over it and season with salt and pepper.


1. Add your favourite fresh herbs and enjoy every slice of this cheesy and slightly sweet combination!

Cheesy pizza with figs and green kale

Indulge in the rich, melty flavours of cheese as it mingles with the sweet allure of figs and the fresh crunch of green kale. Every bite promises an enticing contrast of tastes, with a subtle touch of honey providing a hint of sweetness against the savoury backdrop. If you like this recipe, you should try our nduja pizza with mild mozzarella or our classic, cheesy lasagne .

Experiment with flavourful pizza toppings

If you are looking to elevate the experience, consider adding ingredients that complement the kale, fig, and pine nut topping. Prosciutto or Parma ham accentuates the sweetness of the figs and plays well with the cheese, while olives and sun-dried tomatoes can add a salty, umami counterpoint. For the fresh herbs, choose your favourites! Basil complements tomato passata and figs with its sweet aroma. Mint offers a cool contrast to the sweetness, while parsley adds a peppery freshness. Tarragon's aniseed touch pairs well with both sweet and savoury toppings.

Tips & Tricks

Tips & Tricks

There are several types of green kale to choose from. Curly kale is often the go-to option due to its availability. However, dinosaur kale can also be a delightful alternative. Different types of baby kale, in other words, younger leaves harvested earlier, are also delicious because they tend to be more tender and slightly sweeter.

  • Can you use fresh figs on pizza?

    Certainly! We recommend using fresh figs on pizza. With their natural juiciness and sweetness, they make for a perfect topping, especially when paired with contrasting savoury ingredients. But you can also use dried figs as well for a more concentrated sweetness and a chewier texture compared to fresh ones. Add them either before baking, making sure they do not char or dry out, or after baking so they retain their chewy texture.

  • What type of kale can I use on pizza?

    Curly kale and dinosaur kale are usually top picks. Their texture crisps up beautifully during roasting, making them prime candidates for your pizza. Baby kale is another excellent choice, offering a milder flavour and a slightly more tender bite. But you can certainly experiment with various types, depending on what you have available.

  • How to get a crispy pizza base in the oven?

    The key lies in preheating the oven and baking stone or sheet. Ensure your oven reaches the desired temperature with the stone or sheet inside. When the dough is put directly onto this, the direct heat contact helps it cook quickly and ensures a lovely crisp texture.