Garlicky Kale and Red Onion Pizza

1 pound pizza dough ball

Cornmeal, for dusting baking sheet

4 slices thick-cut bacon, cut into 1/4-inch pieces 

2 1/2 cups 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


  • 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.