This kale recipe with bacon has made me fall in love with kale. I used to buy kale solely for putting in my smoothies. Then I made butternut squash and kale lasagna (recipe coming soon). Now I cannot stop making this bacon kale goodness. I may have been guilty of making fun of people who are obsessed with kale in the past. I am not going to be making kale chips to substitute for unhealthy full fat potato chips anytime soon though. This recipe comes in at 450 calories for one quarter of the pizza. I think this is a miracle considering the delicious dough and perfectly melty cheese. Serve this pizza with Gewürztraminer, an Italian style (usually called traminer) if you can find it. This is a very distinct wine with off dry, floral notes that complement the spiciness of the kale. This wine pairs well with most spicy foods.
1/2 recipe basic pizza dough
3 cups chopped kale
3 slices thick cut bacon
1 tbsp olive oil
3 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 cup part skim ricotta
1 cup 2% milk shredded mozzarella
1/2 cup freshly grated parmesan
In a large stock pot, heat olive oil over medium heat. Add in the bacon. Saute the bacon until it renders some of the fat, about 6 minutes, until it is brown but still soft. Mix in the garlic and red pepper flakes, cook 1 minute. Add in the kale and cover with a lid. Cook for 5 minutes and then remove the lid. Saute for 5 minutes more or until the kale is firm tender.
Preheat oven with pizza stone in place to 450 degrees. Roll out the pizza dough between two sheets of oiled parchment. It should be about 12 inches in diameter or 1/4 inch thickness.
Distribute the ricotta by the spoonful over the pizza dough, leaving a 1 inch border. Spread the cooked greens and bacon over the ricotta. Sprinkle with mozzarella and parmesan cheeses. Brush butter on the exposed edges of the pizza dough. Bake for 10 minutes or until the crust is browning.
This is a Bubbly Kitchen original recipe.