Everything about this pizza is absolutely perfect! Gooey burrata melting over the top of lemony, spicy, crispy kale with crunchy bites of bacon sprinkled throughout! Mmmmm SO GOOD!


5c flour
1t sugar/honey
2 1/4t yeast (one package)
2t salt
1 1/4c ( ± 2T) warm water
1T + 1t olive oil

2-3c kale, chopped thin
1/2 lemon, juiced
1T olive oil
1/4-1/2t crushed red pepper, to taste

3 slices thick cut bacon
1 garlic clove, minced
1/8t crushed red pepper
Olive oil
1/4t thyme, fresh or whole

1 1/2c fontina, grated (sub mozzarella)
1/4c parmesan, grated
1 big burrata ball or a couple of small ones


Dough: Stir together everything but the water and oil.  Then add water and oil and knead until smooth.  Oil a bowl and let the dough rise until double in size ( about an hour).  Divide dough into 2 for large and 4 for smaller and let sit for 10 minutes before forming into pizzas.  Alternatively, divide dough and freeze, take out and let rest to room temp before forming. 

Preheat oven with baking stone (if using) to 475°F.  Dump your kale in a big bowl, pour lemon juice and olive oil over then sprinkle with a little salt and crushed red pepper. Massage your kale for a couple minutes then set aside.

Fry your bacon in a skillet, chop, set aside and reserve up to 3T of the grease in a small bowl (if you don’t have enough, just substitute the rest with olive oil). Add garlic, crushed red pepper and thyme with a little pinch of salt and pepper. Allow this to kind of marinade for a minute. Sprinkle pizza peel with semolina or cornmeal. Stretch dough into a large circle. Brush the bacon grease mixture all over the dough, making sure to get all the goods on the pizza. Evenly distribute the fontina, parmesan and massaged kale over the top and bake for 8-12 minutes, until the bottom of the crust is golden throughout.

Sprinkle with the bacon then plop the burrata in the middle.


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