Bacon, Tomato & Kale Pizza


This is a bacon pizza. That’s right – Crispy, smokey, salty, bacony goodness… with juicy tomatoes, sharp and flavorful Pecorino Romano cheese, ¬†and vitamin-charged dinosaur kale.

Bacon pizza. Need I say more? I don’t think so.

Ready for the oven

Bacon, Tomato & Kale Pizza
Recipe Type: Entree, Snack
Author: A Passionate Plate
Serves: 4-8
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.
  • 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 – 1/2 cups shredded Pecorino Romano cheese
  • extra virgin olive oil
  • freshly ground pepper
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Drizzle with a little more olive oil before serving.



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