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Pizza topped with kale and grated cheese.

Kale Pizza with Bacon and Caramelized Onions

Course: Main Course
Cuisine: italian food
Keyword: kale pizza, kale pizza recipe
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 565kcal
Here's a kale 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! 
Print Recipe

Ingredients

  • 3-4 slices bacon
  • 6 cloves garlic, chopped
  • 8 oz kale chopped
  • 1 onion thinly sliced into rings
  • 1 cup grated mozzarella cheese
  • ¾ cup grated fontina cheese
  • 1 pizza crust homemade or store-bought
  • pinch crushed red pepper
  • balsamic vinegar
  • pecorino-romano cheese grated
  • kosher salt

Instructions

  • Preheat the oven as directed by your pizza crust packaging or recipe.
  • Dice bacon, fry it, and drain on a paper towel. Drain off grease, and in the same pan add the sliced onions and sauté 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 base 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

  • 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.
  • Don't season the kale with salt until 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. 
 
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Nutrition

Calories: 565kcal | Carbohydrates: 58g | Protein: 27g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 1031mg | Potassium: 406mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6079IU | Vitamin C: 71mg | Calcium: 467mg | Iron: 4mg