The white pizza that will change your mind about cabbage

Name: The white pizza that will change your mind about cabbage
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 40g unsalted butter; 3 cups green cabbage, shredded; 2 garlic cloves, crushed; 1 tbsp honey; ¼ cup white wine (see note); 4 mini store-bought pizza bases; 250g stracciatella (see note); 200g chopped flat pancetta (see note); lemon thyme sprigs, to serve

Ditch the tomato base for this salty-sweet showstopper. Charred cabbage and pancetta meet silky stracciatella in this smoky, creamy pizza made for sharing.

Jessica Brook

April 21, 2026

Big-flavoured caramelised cabbage and pancetta pizzas are ready in 30 minutes.James Moffatt; STYLING Steve Pearce

easyTime:< 30 minsServes:4

Sweet caramelised cabbage, salty pancetta and creamy stracciatella collide in a deliciously indulgent pizza topping – a sophisticated blend of European comfort and Italian flair. It is effortless to assemble and built for sharing.

Ingredients

40g unsalted butter
3 cups green cabbage, shredded
2 garlic cloves, crushed
1 tbsp honey
¼ cup white wine (see note)
4 mini store-bought pizza bases
250g stracciatella (see note)
200g chopped flat pancetta (see note)
lemon thyme sprigs, to serve

Method

Step 1
Preheat oven to 220C fan-forced (240C conventional). Line two baking trays with baking paper.
Step 2
Heat a large frying pan over medium heat. Melt the butter, then add the cabbage and garlic. Cook, stirring occasionally, for 6 minutes or until the cabbage begins to soften.
Step 3
Stir in the honey and white wine. Continue cooking for a further 4 minutes, or until the liquid has reduced and the cabbage is tender and caramelised. Season with pepper.
Step 4
Arrange the pizza bases on the prepared trays. Evenly top with the cabbage, stracciatella and pancetta. Bake for 10-15 minutes, or until the pancetta is crisp and the cheese is bubbling and melted.
Step 5
Serve immediately, garnished with fresh thyme sprigs.

Notes

If you prefer not to use wine, replace the ¼ cup with vegetable stock and a squeeze of lemon juice. The acidity helps deglaze the pan and balances the salty pancetta. Alternatively, use a tablespoon of white wine vinegar diluted with water to reach the ¼-cup measure.
Stracciatella is the luxurious heart of burrata – a mixture of shredded mozzarella and cream. You can usually find it at specialty grocers or Italian delis. If you can’t track it down, swap in a ball of creamy burrata; tear it over the hot pizza so the soft centre melts into the cabbage.
If you can’t find pancetta, thinly sliced streaky bacon provides a similar salty crunch. For a more delicate finish, drape prosciutto over the pizza after baking to preserve its silky texture.