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Garlicky Kale and Bacon Pizza

Whip up the best homemade pizza with an easy recipe for Garlicky Kale and Bacon Pizza.
5 from 2 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients  

  • 1 pound store-bought or homemade pizza dough
  • Cornmeal, for dusting baking sheet
  • 4 slices thick-cut bacon, cut into 1/4-inch pieces
  • 2 1/2 cups curly kale leaves, torn into 1-inch pieces
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 6 ounces mozzarella, thinly sliced
  • 1/3 cup thinly sliced red onions
  • Shredded Parmesan cheese, for garnish

Instructions 

  • Preheat the oven to 500ºF.
  • Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. (See Kelly's Notes.)
  • Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet.
  • Cook the diced bacon in a medium sauté pan set over medium-low heat until a majority of the fat has rendered. Remove the bacon pieces with a slotted spoon to a large bowl, along with 2 teaspoons of the bacon drippings. Add the kale, olive oil and garlic to the bowl, tossing to combine.
  • Arrange the mozzarella slices in a single layer on the pizza dough, leaving a 1/2-inch border around the edges. Evenly scatter the kale-bacon mixture on top of the cheese then top the kale with the sliced red onions. Brush the border of the pizza dough with the reserved bacon drippings.
  • Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, sprinkle it with Parmesan cheese, and slice and serve.

Kelly's Notes:

  • The pizza dough can be rolled into any desired shape, including round, rectangular or free-form, for a more rustic look.
  • You can use a pizza stone in place of the inverted baking sheet.
  • Oven temperatures and positions may vary, so make sure you are baking your pizza on the middle rack and check it frequently.
  • The kale leaves must be well coated in the bacon drippings and olive oil or they will burn before the dough is fully baked. And it may seem like a large amount of kale, but pile it high atop the dough, as it'll cook down significantly once baked.
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