Recipe: Bacon & Baby Kale Grilled Pizza


serves 2

6 tablespoons extra virgin olive oil, divided, plus more for grates and drizzling
1 large onion, thinly sliced
1/2 teaspoon organic cane sugar
4 strips organic hickory smoked bacon, chopped
1 clove garlic, minced
all-purpose flour for work surface
1/2 pound pizza dough, brought to room temperature if refrigerated
2 cups baby kale, plus more for garnish
6 ounces mozzarella cheese, shredded (about 1 cup)
sea salt and freshly ground pepper

1. Heat 2 tablespoons oil in a medium skillet over medium-low heat. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Add sugar and season with salt and pepper. Continue to cook until deep golden brown, adjusting heat as needed to prevent scorching, about 10 additional minutes. Transfer onions to a small bowl.
2. Add bacon to skillet over medium-low heat and cook until beginning to crisp and fat is rendered, about 5-10 minutes. Transfer to a small bowl, try not to eat it all in the process.
3. Combine remaining 4 tablespoons oil with garlic in a small bowl. Lightly dust clean work surface with flour. Roll out dough into a large rectangle, about 15 x 6-inches, or whatever shape it becomes, don't stress about it. Transfer to a baking sheet and brush both sides with oil-garlic mixture.
4. Heat gas grill to medium (about 400 degrees). Moisten a paper towel with oil and use tongs to brush grates with oiled paper towel. Grill one side of pizza until grill marks just start to form and top bubbles, about 3-5 minutes. Flip and top grilled side with kale, cheese, onions, and bacon. Cover grill and cook until bottom is nicely browned with some charred spots and cheese is melted, about 5-7 minutes.
5. Remove from grill, drizzle with oil, season lightly with salt and pepper, and garnish with kale. Slice and serve.


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