Kale, Yukon Golds, & Bacon Pizza Recipe


Try this homemade pizza with fresh, in-season, local produce. Your family will love the pizza and the time spent together!

Guest post by Jessica Ellingsworth

Making pizza together as a family has to be one of the most fun {and messiest!} things we do around my house. Jessica here. I want to share a very non-traditional pizza recipe that is easy, scrumptious, and seasonal–Kale, Yukon Golds, and Bacon Pizza.

Several times a month we get the dough going and the kids in the kitchen to make pizzas. I love the easy Alice Waters pizza dough included below this recipe, but I have been known to swing by the local pizza joint ($2!) and pick up a freshly made large dough ball so we can get on to the good stuff.

Sometimes we lay out toppings and have the kids customize their own pizzas, but recently I have been inspired by the local seasonal greens and decided to throw them on the pizza. The results were delicious. The local kale is a more tender variety than those found on mass grocery store shelves. It’s super mild and takes on a crispness when baked. I even dare a non-veggie eater to turn their nose up at this pizza!

This Kale, Yukon Golds, & Bacon Pizza recipe is a white pizza with a simple garlic + olive oil and cheese base. The recipe provides a great starting point for different ingredient combos. Feel free to mix things up according to your family’s tastes and what is in season. Another great tip to making pizza at home is a high oven (or grill) temperature. Most of all, though, just get the family together in the kitchen and have some fun!

Kale, Yukon Golds, & Bacon Pizza Recipe
 
Kale, Yukon Golds, & Bacon Pizza Recipe Author: Thriving Home Try this homemade pizza with fresh, in-season, local produce. Your family will love the pizza and the time spent together!
Author:
Serves: 1 9x13-inch pan
Ingredients
  • 1 uncooked pizza crust (recipe below), or get to know your local pizza chef for a fresh shortcut!
  • 1 large yukon gold potato, very thinly sliced
  • salt
  • extra virgin olive oil
  • ½ pound kale, washed and trimmed
  • 4 ounces of cooked bacon or pancetta, chopped and fat trimmed
  • 1 large garlic clove, minced, plus 2 cloves smashed for rubbing on the crust
  • ¼ teaspoon crushed red pepper flakes
  • 8 ounces fresh mozzarella, sliced
  • 2 tablespoons fresh herbs, chopped. Use whatever you have on hand! (Basil and Rosemary are my top picks.)
  • ½ cup finely grated Pecorino Romano cheese
  • 2-3 ounces crumbled feta
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 375 F.
  2. Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 10-15 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.
  3. Bring a large pot of salted water to boil. Add kale and blanch 30 seconds; drain. Plunge kale into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 2" pieces.
  4. Cook bacon or pancetta. Trim fat and cut into bite-sized pieces.
  5. Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and red pepper flakes. Sauté briefly, 30 seconds. Add kale and ½ teaspoon salt. Sauté one minute. Remove from heat. Taste and add more salt if necessary.
  6. Assemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves. This a great activity for preschool and grade school aged children!
  7. Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes, kale and bacon. Sprinkle one tablespoon herbs over crust. Top with grated Pecorino cheese and feta.
  8. Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
  9. Before serving, sprinkle with freshly ground black pepper. Garnish with fresh herbs and drizzle with extra-virgin olive oil.

 

Pizza Dough Recipe: {Yields (2) 10″ pizzas}

From: Alice Waters

  • 2 teaspoons dry yeast
  • 1/2 cup lukewarm water
  • 3 1/2 cups all-purpose flour
  • 1/4 cup semolina flour
  • 1 teaspoon salt
  • 3/4 cups cold water
  • 1/4 cup olive oil
  1. Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes.
  2. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough.
  3. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes.
  4. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes.
  5. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10″ shapes.

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