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Kale and White Bean Pizza

Kale and White Bean Pizza Recipe

Servings 4 servings
Author Brandon Matzek

Ingredients

  • 3 ounces roughly chopped kale leaves (remove stems, then weigh the leaves)
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup cooked white beans, prepared from dry*
  • 2 garlic cloves, finely chopped
  • 1 ball pizza dough
  • 4 ounces grated Fontina cheese
  • 4 ounces grated mozzarella cheese
  • 4 strips bacon, sliced and cooked until just crispy
  • 1/4 teaspoon crushed red pepper flakes, add more to up the heat
  • Freshly grated Parmesan cheese

Instructions

  1. Place kale in a medium bowl and drizzle with olive oil and lemon juice. Season with a couple pinches of salt and several turns of black pepper. Using your hands, massage the kale in a scrunching motion to break down the leaves and get them evenly coated with the oil. Place beans and garlic in a small bowl and toss with a drizzle of olive oil, and a sprinkling of salt and black pepper, tossing to combine. Let both rest for at least 15 minutes. You can prep other ingredients while you wait!
  2. Preheat an oven to 500°F, and set an oven rack in the lowest possible position. Lightly coat a pizza pan with nonstick cooking spray.
  3. Stretch pizza dough into a round large enough to fit the pizza pan. Very lightly drizzle the dough with olive oil, using your hands to evenly spread the oil around. Sprinkle dough with a small pinch of kosher salt. Top pizza evenly with grated Fontina and mozzarella cheese, then evenly scatter bacon, kale and white beans over top. Sprinkle the surface of the pizza with red pepper flakes, a little kosher salt and a dusting of Parmesan cheese.
  4. Transfer pizza to the oven on the lowest rack and cook until the crust is golden brown (bottom and crust) and the cheese is nice and bubbly (9 - 11 minutes). Let cool for a few minutes before cutting.

Recipe Notes

*I like to brine the dried beans overnight and then cook quickly in my pressure cooker. You'll need 1/4 cup dried white beans for this recipe, but I would recommend preparing the beans in bulk and then using in various dishes throughout the week.