Pizza Bianca with cavolo nero and dolcelatte I first saw cream being used on pizza at Pizza East in London's Shoreditch and I've been experimenting with double cream and crème fraîche on pizzas ever since - it really works. It's hard to find a good pizza with cavolo nero outside Italy, so this has become one of my favourite winter toppings when making pizza at home. For the base 300g/10oz strong white bread flour, plus extra for kneading 1 tsp instant yeast 1 tsp sugar 1 tsp salt 2 tbsp olive oil, plus extra for drizzling 2 garlic cloves, sliced 250g/8oz cavolo nero leaves, thicker stalks trimmed off 100ml/3½oz vegetable or chicken stock Knob butter 1 tsp chilli flakes 5 tbsp crème fraîche, room temperature 100g/3½oz dolcelatte, room temperature Put the flour, yeast, sugar and salt into a bowl, stir to combine. Make a well in the centre then pour in 200ml/7fl oz tepid water and stir to form a soft dough. Tip out on to a lightly floured work surface and knead for 10 minutes. Place in an oiled bowl and cover with a cloth and set aside for 1 hour, or until doubled in size. To make the topping, heat the oil in a large frying pan, add the garlic and sizzle for a few minutes until fragrant. Add the cavolo nero, toss to coat in the garlic oil. Pour in the stock and cook the cabbage until most of the liquid has evaporated and the leaves have wilted. Toss in the butter and chilli flakes and shake the pan to coat the leaves. Set aside. Grease a 20cm x 30cm deep baking tray with oil. Punch any air out of the dough. Transfer to the tray and push into the corners. Spoon over the crème fraîche, then top with cavolo nero and dolcelatte. Drizzle generously with olive oil and bake for 15 to 20 minutes, until cooked through.