Here's a homemade pizza recipe that's indulgent, with crispy bacon and gooey fontina cheese. The kale on top gives you a serving of veggies so you don't have to feel guilty about anything!
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I could never cook in a pizza joint, (but I used to wait tables in one) because I am such a Virgo perfectionist with the ingredients. I have to have every ingredient in every bite. I am so meticulous, it would just take me too long to crank out the orders.
But in the comfort of my own kitchen, I am an artist and the crust is the canvas. If you would like to know how to make pizza at home that is perfect in every bite, please join me in this slightly irrational but highly rewarding quest.
And who doesn't like homemade pizza? Especially with bacon on it.
Read on to find out how to make pizza at home in the oven that is magically gooey from the fontina, sweet from the onions, salty and crunchy from the bacon and crispy from the kale. What more could you want?
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Ingredients
- Pizza crust: I did not make my own crust. I find that the pre-made one at Trader Joe's works well for me. If you would like to make your own, you can find great recipes here and here.
- Red onions: I love the extra sweetness from red onions, especially when they are caremelized!
- Balsamic vinegar: This adds even more sweetness and a bit of acid to the onions, which perfectly balances the flavor of the pizza.
- Bacon: Use your favorite bacon here, any type of wood smoke will work.
- Mozzarella and fontina cheeses: I love this combination of cheeses for pizza. The mozzarella gives you that gooey cheese pull, and the fontina adds creaminess and nuttiness.
- Kale: Any type of kale will work, be it Tuscan or curly. We'll cook it down so the texture really doesn't matter.
- Garlic and crushed red pepper: Lots of garlic to flavor the kale and the crushed red pepper adds a bit of heat to cut through the richness of the cheese.
- Pecorino romano cheese: Grate this sheep's milk cheese on top, it has a bit more bite than parmesan. If you can't find it, parmesan will work, too.
Instructions
Preheat the oven according to the instructions on your pizza crust.
Dice bacon, fry it in a deep skillet, and drain on a paper towel.
Drain off grease, and in the same pan add the sliced onions and saute until they get soft and just start to brown around the edges.
At the last minute, add a couple of dashes of balsamic vinegar. This will sweeten and caramelize them to a divine level.
I learned how to cook kale this way from Bobby Flay (not in person, on the Food Network website). Here is what he taught me: In a deep skillet, heat olive oil over medium heat.
Add the chopped garlic and a pinch of crushed red pepper. Once garlic has softened and become aromatic, add kale.
Stir the mixture, then pour about ¼ cup of water into the pan and cover. Allow kale to steam and soften and the water to cook away - about 5 minutes.
Season kale with salt, remove from pan and drain on paper towels. Pat with additional towels to absorb excess moisture.
Prepare dough as instructed by packaging or recipe.
Add caramelized onions as your "sauce".
Then top with mozzarella and fontina.
Add the bacon.
Finally, top with the kale mixture.
Cook on center rack in oven as directed by your crust recipe.
Remove pizza from oven and top with shaved pecorino-romano cheese.
Tips
- I find that some store-bought pizza crusts takes longer than what it says on the packaging. I just wait until the edges get a light golden brown, and the cheese starts to bubble. You know what a homemade pizza is supposed to look like when it's done.
- I always prefer to grate my own cheese with a box grater. Pre-grated cheeses tend to dry out and are coated with anti-caking agents that can make melting more difficult.
- Season the kale with salt after it is cooked. It has so much volume at the beginning, you risk over-salting it. Once it has cooked down, you'll be better able to judge the amount of salt you need.
Related Recipes
- This Kale Salad with Apples, Cranberries, and Pecans is a perfect way to welcome fall.
- For an easy dinner, try Dijon Chicken Thighs with Apples and Kale. It's hearty without being heavy.
Recipe
Kale Pizza with Bacon and Caramelized Onions
Ingredients
- 3-4 slices bacon
- 6 cloves garlic
- 8 oz kale chopped
- 1 onion thinly sliced into rings
- 1 cup mozzarella cheese shredded
- ¾ cup fontina cheese shredded
- 1 pizza crust homemade or store-bought
- pinch crushed red pepper
- balsamic vinegar
- pecorino-romano cheese grated
- kosher salt
Instructions
- Dice bacon, fry it, and drain on a paper towel.
Drain off grease, and in the same pan add the sliced onions and saute until they get soft and just start to brown around the edges. At the last minute, add a couple of dashes of balsamic vinegar. This will sweeten and caramelize them. - In a deep skillet, heat olive oil over medium heat. Add the chopped garlic and a pinch of crushed red pepper. Once garlic has softened and become aromatic, add kale. Stir the mixture, then pour about ¼ cup of water into the pan and cover. Allow kale to steam and soften and the water to cook away – about 5 minutes. Season with salt, remove from pan and drain on paper towels. Pat with additional towels to absorb excess moisture.
- Prepare dough as instructed by packaging or recipe. Add caramelized onions as your “sauce”, then top with mozzarella, fontina, bacon, and finally the kale mixture. Cook on center rack in oven as directed by your crust recipe.
- Remove pizza from oven and grate pecorino-romano cheese on top before serving.
Notes
- Season the kale with salt after it is cooked. It has so much volume at the beginning, you risk over-salting it. Once it has cooked down, you'll be better able to judge the amount of salt you need.
- Use a nice deep skillet for this recipe. You only need one, but it has to accommodate bacon, then onions, then a whole mess o' kale.
- You don't need a pizza stone or anything expensive and fancy. A good non-stick pizza pan will work just fine.
Nutrition
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
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