Course Entrees
Difficulty Easy
Pulse Type Beans
Recipe Contributed By Kitchen Konfidence

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Kale and White Bean Pizza

Prep Time 20 minutes
Cook Time 15 minutes


  • 3 ounces kale, roughly chopped; remove stems, then weigh the leaves
  • 1 tbsp olive oil, extra virgin; plus more for drizzling
  • 2 tsps lemon juice, freshly squeezed
  • salt, kosher
  • pepper, freshly ground black
  • 3/4 cup white beans, cooked
  • 2 cloves garlic, finely chopped
  • 1 ball pizza dough, (1 lb)
  • 4 ounces Fontina cheese, grated
  • 4 ounces mozzarella cheese, grated
  • 4 strips bacon, sliced and cooked until just crispy
  • 1/4 tsp red pepper flakes, (add more to up the heat)
  • parmesan cheese, freshly grated, to taste


  • 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!
  • 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.
  • 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.
  • 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.