Pizza - a simple word that immediately brings a smile to our faces. But what if I told you that we're about to take this universal favorite to a whole new level? Hold your breath as we introduce our star of the day - the Bacon Kale Pizza with an incredibly luscious roasted garlic white sauce. This isn't just another pizza recipe, it's a piece of art, an experience you wouldn't want to miss.
The crispy bacon lends a fantastic crunch and a smoky flavor that contrasts perfectly with the earthy freshness of kale. And the white sauce? Well, it's the game-changer here. The roasted garlic infuses the sauce with a rich, aromatic flavor that ties the whole pizza together. It's a symphony of flavors and textures that you won't easily forget.
Customizing Your Pizza
- This pizza is definitely rich. The onion slices and the red pepper flakes in the sauce help to lighten it up, but if you want it even lighter, you can skip the white sauce entirely. Just mash the roasted garlic cloves with some olive oil and spread that over the dough as your base.
- For vegetarians, you could replace the bacon with smoked tofu or tempeh for that similar smoky flavor.
- For vegans, you can substitute a vegan cheese for regular cheese and swap the butter and milk in the white sauce for plant-based versions.
Storing and Reheating Leftovers
The best way to store leftover pizza is to wrap it tightly in aluminum foil or place it in an airtight container before refrigerating. When you're ready to dive back into the pizza goodness, reheat it in an oven preheated to 350°F. Heat for about 10 minutes or until the cheese is bubbly and the crust is crispy. Avoid using a microwave to reheat as it can make the crust soggy.
Garlicky Bacon Kale Pizza
- Baking sheet or pizza stone
For the Sauce:
- 6 cloves of roasted garlic, peeled (see notes)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ¼ cups 2% milk
- ¼ tsp salt
- 1/8 tsp black pepper
- 1/8 tsp red pepper flakes (optional)
For the Pizza:
- 1 lb of pizza dough (store bought or homemade)
- Cornmeal or flour for dusting
- 3 - 4 slices of thick cut bacon, diced
- 2 cups of kale leaves, washed, destemmed, and torn into 1 inch pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- ½ a red onion, thinly sliced (optional)
- Preheat the oven to 450°F. In a small bowl, mash up the roasted garlic cloves into a rough paste. Set aside.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook while constantly whisking until it turns a nice blond color, about 1 – 2 minutes.
- While continuing to whisk, slowly pour in the milk. Whisk until smooth and slightly thickened. Stir in the salt, black pepper, mashed garlic, and red pepper flakes, if using. Remove from the heat and set aside.
- Heat a pan over medium heat and add the diced bacon. Cook until nice and crisp, then drain from the fat and set aside.
- On a lightly floured surface, roll the dough out into a circle roughly ¼ in thick. Dust your baking sheet or pizza stone with cornmeal or flour, then transfer the dough onto it.
- Spread some of the roasted garlic white sauce on top of the dough. Sprinkle half of the mozzarella over the sauce, then top with the chopped kale and bacon. Add the remaining mozzarella and parmesan, then top with the onion slices if using.
- Bake the pizza for 12 - 15 minutes, until the crust is golden brown and baked through. Remove the pizza from the oven and transfer to a cutting board. Slice and serve.
- I like to keep some individual cloves of roasted garlic in the freezer for occasions like this. It makes this recipe super quick and easy. But, if you don’t have any in the freezer, you can quickly roast a few cloves while you’re prepping the rest of the ingredients. Start by pre-heating the oven to 350°F. Separate 6 cloves of garlic from the head, but leave the skin on. Poke each clove with a knife to let the steam escape, then place them on a small piece of foil, drizzle with some olive oil, and fold the foil up into a little bundle around the garlic. Place in the oven for 15 – 20 minutes, then remove and set aside for a few minutes to cool. Once cooled, they should be easy to peel and use in this recipe.
- If you want an extra-crispy crust for your pizza, preheat your pizza stone or baking sheet in the oven before you put your pizza on it.
