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Caldo Verde Pizza

Makes 1 12” pizza


600°F - 900°F

Cook Time

90 seconds to 4 minutes


Yeast pizza dough or sourdough pizza dough

Sautéed Kale:
1/2 Bunch Lacinato kale, shredded
14g (1TBSP) extra virgin olive oil, or bacon grease

Olive oil
Shredded mozzarella
Fresh mozzarella
Boiled potatoes
Linguiça or Chorizo, diced


For the Sautéed Kale:
In a large sauté pan, heat olive oil or bacon grease over medium high heat. When shimmering, add shredded kale. Sauté until color turns dark green. Season with salt. Set aside.

When ready to assemble, roll out dough into desired size. Drizzle olive oil onto dough. Crumble cooked potatoes over the surface of the dough, then sprinkle shredded mozzarella. Lay torn pieces of fresh mozzarella over the shredded layer. Add diced pieces of linguiça or chorizo over the cheese. Finally, spread the cooked kale over everything.

Bake in your Cru oven. For a a pub style pizza, bake around 650°F for about 4 minutes rotating as needed to ensure even baking. Whatever your temperature always watch your pizza closely.

If your crust is cooked but you want your toppings to brown more, slide the peel underneath your pizza and lift the entire pizza closer to the oven ceiling. As the intense heat rises in the oven, it gathers in the oven's roof. This method takes advantage of that radiant heat, which further caramelizes your cheese and toppings.

Start cooking, pay later
Start cooking, pay later
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