Bacon pizza. Need I say more? I don’t think so.
Bacon, Tomato & Kale Pizza
Traditionalists might read this recipe and say, "This isn't a pizza! There is no pizza sauce!" If you are one of those people, just spread a little of your favorite sauce on the dough instead of the olive oil and continue with the recipe.
Author: A Passionate Plate
Recipe type: Entree, Snack
- 1 lb. pizza dough
- 4 cups coarsely chopped dinosaur kale, tough middle ribs & stems removed
- 6 slices of bacon coarsely chopped
- 1 cup grape tomatoes, cut in half
- 1 - ½ cups shredded Pecorino Romano cheese
- extra virgin olive oil
- freshly ground pepper
- Fry the bacon in a saute pan until it is cooked but still very limp. Remove from the pan and drain on a paper towel.
- Preheat oven to 500 degrees. If using a pizza stone, place it in the oven. Fill a medium sized pot with a lid with three inches of water. Bring to a boil, then add the kale and cover with the lid. Steam the kale until it is tender - about 3 minutes. Drain the kale, rinse with cold water, and squeeze out excess water. Set aside.
- Roll out the pizza dough on a lightly floured surface into a 14" circle. Place the dough on a pizza pan or pizza stone. Brush the dough with olive oil. Lay the kale over the dough followed by the pecorino-romano cheese, the bacon, and the tomatoes. Generously season with freshly ground pepper.
- Place the pizza in the oven and bake until the crust is lightly browned and puffy - 10 to 15 minutes depending on your oven and the dough.
- Drizzle with a little more olive oil before serving.