Prepare the dough, leave it to rise, and then punch it down according to the instructions on page 172.
Preheat the oven to 500 degrees if it goes that high, or to at least 425 degrees. Put in a baking sheet to heat up.
While the dough is rising, shred the kale leaves into ¼ to 1/3-inch wide ribbons. Heat the oil in a frying pan over medium heat and add the onions. Once sizzling, decrease the heat to low and cook gently, stirring from time to time, until the onions are soft and golden, 10 to 15 minutes, adding the garlic halfway through. Stir the shredded kale into the onions and cook for a further 5 minutes, stirring often, until the leaves have wilted. Season with salt and pepper.
After punching down the risen dough, leave it to rest for a few minutes, then cut it into three pieces. Roll out one piece as thinly as you can.
Scatter a baking peel (if you have one) or another baking sheet with a little flour and place the rolled-out dough on it. Spread one-third of the kale and one-third of the onions on the dough, then top with one-third of the grated Cheddar. Trickle with a little oil.
Slide the pizza onto the hot baking sheet in the oven if formed on a peel, or, if formed on a baking sheet, simply lay the baking sheet on the hot one in the oven. Bake for 10 to 12 minutes, until the crust is crisp and golden. Repeat with the remaining dough and topping. Serve hot, cut into wedges.
1. Prepare dough, leave to rise, then punch down.
2. Preheat oven to 500 degrees, if it goes that high, or to at least 425 degrees. Put in a baking sheet to heat up.
3. While dough is rising, shred kale leaves into 1/4- to 1/3-inch-wide ribbons.
4. Heat oil in a frying pan over medium heat and add onions. Once sizzling, decrease heat to low and cook gently, stirring from time to time, until onions are soft and golden (10 to 15 minutes), adding garlic halfway through.
5. Stir shredded kale into onions and cook 5 more minutes, stirring often, until leaves have wilted. Season with salt and pepper.
6. After punching down dough, let it rest for a few minutes, then cut it into three pieces. Roll out one piece as thin as possible.
7. Scatter a baking peel (if you have one) or another baking sheet with a little flour and place the rolled-out dough on it. Spread a third of the kale and a third of the onions on the dough, then top with a third of the grated cheddar. Drizzle with a little olive oil.
8. If formed on a peel, slide pizza onto the hot baking sheet in the oven if formed on a baking sheet, simply lay the baking sheet on the hot one in the oven. Bake for 10 to 12 minutes, until crust is crisp and golden. Repeat with remaining dough and toppings. Serve hot, cut into wedges. Makes 3 pizzas serves 6-9.
- 1 teaspoon grapeseed oil
- 1 onion, diced
- ½ cup sliced shiitake mushrooms
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon wine vinegar
- 1 pinch salt and ground black pepper to taste
- 1 bunch kale leaves, torn (ribs removed and discarded)
- ½ teaspoon freshly grated nutmeg
Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
Switch heat off and add kale to the wok cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.
Kale, Ricotta and Caramelized Onion Pizza Recipe
Today, we're sharing this simple and sophisticated recipe for Kale, Ricotta and Caramelized Onion Pizza at home for a casual game night with friends or date night in with a loved one. Pair it with some Kendall-Jackson Grand Reserve Pinot Noir and you've got the makings for a perfect night in.
Making pizza at home means you and your guests are in control of the toppings, the best part, right? The only rule about toppings is that there are no rules. Take your favorite flavor profiles and have fun with it. We can't get enough kale and red pepper flakes lately, so we built our pizza from that starting point. Feel free to add/subtract for a profile that best suits your taste.
- 1 Tbsp. active dry yeast
- ¾ cup plus 2 Tbs. lukewarm water
- 2¾ cups all-purpose flour, plus some for working
- 1 tsp. salt
- 1 Tbs. extra-virgin olive oil
- 1 cup preferred marinara
- 15 oz. fresh ricotta
- 1 lb yellow onions, sliced thinly
- ½ lb fennel sausage (optional)
- 2 cups kale, rinsed and torn to large pieces
- 1-2 tsp red pepper flakes
- 1 tsp balsamic vinegar
- In a large bowl, dissolve the yeast in the lukewarm water and let stand until slightly foamy. After 10 minutes, stir in the flour and the salt using a fork in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.
- Lightly flour a work surface with some of the ½ cup flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elastic. Place mound back into the bowl. Cover and let rise for at least an hour.
- Meanwhile prep the onions. Heat a large skillet over high heat with a dash of olive oil. Add the onions and stir to coat. Allow to wilt and brown for up to 40 minutes until caramelization occurs. Add a bit of balsamic vinegar halfway through cooking. Remove from heat. In the same saucepan, add kale (and sausage, if you so choose) and cook until the sausage is thoroughly cooked and the kale is wilted. Set aside.
- Preheat the oven for 400.' For assembly, roll out risen dough on a floured surface to a the size of a large baking sheet. Place crust on baking sheet and par-bake in a hot oven for 5-7 minutes. Form an assembly line with your toppings. Remove par-baked crust from the oven and dress with marinara first, following with kale, onions, ricotta, sausage, and a sprinkle of red pepper flakes. Bake for another 8-10 minutes or until the crust begins to brown.
For food and wine pairing tips, visit the Entertaining section of our website.
Kale Pizza with Bacon and Caramelized Onions
Read on to find out how to make pizza at home in the oven that is magically gooey from the fontina, sweet from the onions, salty and crunchy from the bacon and crispy from the kale. What more could you want?
Dice bacon, fry it in a deep skillet, and drain on a paper towel.
Drain off grease, and in the same pan add the sliced onions and saute until they get soft and just start to brown around the edges.
At the last minute, add a couple of dashes of balsamic vinegar. This will sweeten and caramelize them to a divine level.
I learned how to cook kale this way from Bobby Flay (not in person, on the Food Network website). Here is what he taught me: In a deep skillet, heat olive oil over medium heat.
Add the chopped garlic and a pinch of crushed red pepper. Once garlic has softened and become aromatic, add kale.
Stir the mixture, then pour about ¼ cup of water into the pan and cover. Allow kale to steam and soften and the water to cook away - about 5 minutes.
Season kale with salt, remove from pan and drain on paper towels. Pat with additional towels to absorb excess moisture.
Prepare dough as instructed by packaging or recipe.
Add caramelized onions as your "sauce".
Then top with mozzarella and fontina.
Finally, top with the kale mixture. Cook on center rack in oven as directed by your crust recipe.
I find that the TJ's crust takes longer than what it says on the packaging. I just wait until the edges get a light golden brown, and the cheese starts to bubble. You know what a homemade pizza is supposed to look like when it's done.
Remove pizza from oven and top with shaved pecorino-romano cheese.
Now that you know how to make your own pizza, you may never have to order delivery again.
Kale, Peppers and Red Onions Pizza
This kale, peppers and red onions pizza is a quick and easy meal where fresh summer veggies can totally show off.
- 1 whole (Large Size) Refrigerated Whole Wheat Pizza Dough
- 1 cup Homemade Tomato Sauce
- 1 cup Shredded Mozzarella Cheese
- 2 cups Chopped Kale Leaves
- ½ whole Red Bell Pepper, Thinly Sliced
- ½ whole Yellow Bell Pepper, Thinly Sliced
- ½ whole Small Red Onion, Thinly Sliced
Preheat oven to 425 F. Roll out your pizza dough to fit your pizza pan. Place 1 cup of tomato sauce over the pizza (more or less if you like). Spread the mozzarella evenly then the kale, red and yellow bell pepper and red onions.
Bake for 15 minutes or until brown on bottom and cheese is melted. Remove from oven, slice pizza and serve immediately.
Sweet Potato Pizza with Kale and Caramelized Onions
- 1 large sweet potato
- 1 tbsp. olive oil
- 1 large onion thinly sliced
- 1 cup chopped kale
- 3 tbsp. skim milk or soymilk
- 1 tbsp. fresh sage chopped
- 1 prepared whole wheat pizza crust
- 1 cup shredded Fontina cheese
- salt and pepper to taste
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!
Kiersten is the founder and former editor of Oh My Veggies.
Caramelized Onion, Sausage and Kale Pizza
I’ve got kale coming out of my ears in my garden this time of year. Kale loves the cool temps and shady afternoons so I’m constantly on the hunt for new ways to use it.
On a particularly lazy weekend I did a little fridge and garden foraging and put together this caramelized onion, sausage and kale pizza.
Quick, easy, seasonal and comforting on a cold night. The perfect meal to eat on the couch in front of the TV. It makes for some pretty tasty leftovers for breakfast as well.
Do you make random pizza concoctions? Are you with me in thinking that pretty much anything can be made into a pizza? Leave a comment below and tell me what your favorite/craziest/most unexpected pizza toppings are!
If you decide to give this caramelized onion, sausage and kale pizza a try this winter (or anytime) let me know. Post a pic on Facebook or Instagram and tag @betsylife so I can check it out.
Kale and Onion Pizza - Recipes
In honor of the kick-off of grilling season, allow me to present…
I love it for so many reasons, but chief among them is that there is no need to fire up the oven to 475°F on a hot summer day. Grilled pizza is a great vegetarian option for a cookout, and, most important, this particular one is exhibit A for the world’s greatest culinary contrast: charred alongside creamy. (Think yogurt sauce with grilled salmon, or grilled romaine brushed with Caesar.) On this pie, the sweet, milky burrata cuts the smoky grilled kale, and it is a wonder.
Here’s the thing about grilling pizza, though. Until you get the hang of it, the technique can be a little tricky. The dough cooks super quickly and can sometimes behave erratically, which means if you want to make it for guests, you might want to do a dry run first. Here, a few crucial things to keep in mind:
- For starters: Oil everything. If the crust sticks to the grate, it’s tough to recover! I avoid this by brushing oil on the grates, on the baking sheet where the dough rests in between flips, and both sides of the dough. It’s a balance, though. You want the dough to be coated. If it’s dripping with oil, it will cause flare-ups.
- If you are using a charcoal grill, let the coals die way down before you put the crust on the grill. The coals should be gray all the way through and no flames should be coming up. If you are using a gas grill, prepare it for medium-high heat.
- Don’t stretch out your dough too thin or your pizza too large — even the one in the photo is a tiny bit too big, the diameter should be no more than about 12 inches. Otherwise, the dough will be unwieldy, cook too quickly, and be more likely to burn and rip as you move it around from the grates to the baking sheet.
- Use a baking sheet in between cooking each side of the dough. It only takes about two minutes for each side to cook, and you don’t want to have to rush to add your toppings.
- Lastly, if possible, it helps to have an extra set of hands around for flipping and guiding the dough. Until you get the hang of it, at least.
Grilled Pizza with Charred Kale and Burrata
Makes 1 pizza, serves 4
Step 1: Prepare the grill
Clean grates. If you are using a charcoal grill, spread hot coals evenly over the bottom of grill and let burn until heat is relatively low, about 30 minutes. There should be no flames coming up from the coals when you add the dough to the grates. This is very important. You do not want the grill to be raging hot. If you are using a gas grill, prepare it for medium-high heat.
Step 2: Make the Kale
6-8 ounces Tuscan kale (1 medium bunch)
1 tablespoon olive oil
1/4 teaspoon garlic powder
kosher salt and freshly ground black pepper
juice from 1/2 lemon, about 1 tablespoon
If you have a grilling basket: Remove kale from rough stems and chop into 3-inch pieces. In a large bowl, toss the kale with olive oil, garlic powder, salt, and pepper. (You want the kale to be coated in oil, not dripping.) Add to the grilling basket and toss over medium heat until the kale is wilted and smoky and slightly charred in spots. Return the grilled kale back to the bowl, and toss with lemon juice. Set aside.
If you do not have a grilling basket: In a large bowl, toss whole kale leaves in olive oil, garlic powder, salt and pepper. Place leaves on grill (perpendicular to grates) and cook about 3 minutes, flipping with tongs regularly so they smoke and char but don’t completely burn. Remove from the grill when they are lightly charred and let cool slightly. When cool enough to handle, remove stems as much as possible, chop it up, add to a large bowl and toss with lemon juice. Set aside.
Step 3: Make the Pizza
3 tablespoons olive oil, plus more as needed
1 16-ounce ball store-bought pizza dough, stretched to about 12 inches in diameter (not too thin! See note above.)
3/4 cup shredded part-skim mozzarella
1 bunch grilled kale (see below)
1 4-ounce ball of burrata
flaky sea salt
optional toppings: chili oil, red pepper flakes, pickled onions (recipe at the bottom of this post)
Lightly grease the center of a baking sheet with a teaspoon or so of olive oil and lay the pizza dough on top. Brush the top side of the dough with 1 tablespoon olive oil. Place the brushed side down on the grill very carefully, as flat as possible, using another set of hands if you need them. (You can lift up each corner with your spatula as the crust cooks to make sure it’s not sticking.) When the bottom looks golden but not burned, not more than 2 minutes, flip the dough back on to the oiled cookie sheet, grilled side up. Sprinkle mozzarella all over the surface of the dough, then the kale, and slide it back on the hot grates. Cover and grill until the cheese has melted and the bottom of crust looks golden but not burned, another 2 minutes. Remove from the grill carefully. When ready to serve, using your fingers, separate and distribute the burrata evenly on top. Add flaky sea salt, red pepper flakes, and pickled onions, if using.
If you aren’t eating it right away, wait until just before you serve to break the burrata over the kale. (To prevent the crust from getting soggy.)
Combine 5 tsp. kosher salt and 3 Tbsp. water in a small bowl and stir to dissolve salt set aside.
Whisk bread and spelt flours and yeast in a large bowl to combine. Add 3 Tbsp. oil and 3 cups room-temperature water mix with a rubber spatula until a large shaggy mass forms. Knead in bowl until dough forms a rough ball, about 4 minutes. Let rest, uncovered, 10 minutes.
Add reserved salt water to dough and knead until water is incorporated (dough will be very wet and shaggy), 5–10 minutes. Generously oil a bowl that is at least twice as big as dough and place dough in bowl cover with plastic wrap. Let rest at room temperature 30 minutes.
Transfer dough to a clean work surface and fold in half over itself 3 times, turning 90° after each fold. Return to oiled bowl, arranging seam side down. Cover tightly with plastic wrap and chill dough overnight (it should double in size).
Place dough on a lightly floured surface and divide in half. Lightly flour tops of dough. Working with 1 piece at a time, fold each corner into center of dough. Rotate 90° and repeat process until you have a neat ball. Turn dough, seam side down. Generously flour two 18x13" rimmed baking sheets and place a ball on each baking sheet. Cover each with a damp kitchen towel. Set in a warm spot let rise until dough is very relaxed, supple, and doubled in size, 2–3 hours.
Place racks in upper and lower thirds of oven preheat to 500°. Transfer dough balls to a work surface and lightly oil baking sheets. Lightly flour work surface and set 1 ball of dough on top, seam side up. Release some air by pressing down into dough with your fingers. Stretch dough continue working with your fingers until it is about the same size as baking sheets. Transfer to a baking sheet and stretch to fit, pressing into corners. Repeat with remaining ball of dough.
Scatter provolone over dough. Top with onions, then mozzarella. Drizzle with oil season with kosher salt. Bake pizzas, rotating top to bottom and front to back halfway through, until crust is golden brown and onions are charred in spots, 12–15 minutes.
To serve, drizzle pizzas with more oil and season with sea salt and pepper cut into squares.