Butternut Kale Bacon Pizza

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Dinner, Main Course American/Italian
By Kelly Djalali Serves: 2-4
Prep Time: 25 Minutes (Plus, 45 minutes if you're roasting fresh butternut) Cooking Time: 15-20 Minutes Total Time: 40 Minutes to 1 Hour, 45 Minutes

Roasted butternut squash, sautéd kale with wine and garlic, thick-cut bacon, and Raclette cheese top a puffy-crusted sheet pan pizza.


  • ~1 cup Sliced, Roasted Butternut Squash
  • ~6 Slices of Bacon, baked through, but only lightly crisp
  • 1/2 Bunch Lacinato Kale, sliced into 1/2-inch strips
  • 2 tbsp. Dry White Wine
  • Kosher Salt and Black Pepper to taste
  • 2-4 Cloves of Garlic, chopped
  • 1 Prepared Pizza Dough
  • 1/4-1/2 cup Grated Mozzarella Cheese
  • 8 oz. Raclette Cheese (or Gruyere)


For the Roasted Butternut


Peel and break down the butternut. Slice the squash into 1/4-inch slices, toss with olive oil, Kosher salt and black pepper. Spread slices on a sheet pan and roast in a 400 degree oven for 45 minutes to 1 hour, until the squash is tender and begins to brown.

Bake the Bacon


Lay strips of bacon on a wire rack set in a sheet tray and bake in a 350 degree oven just until the bacon is cooked through (looks opaque, begins to curl and slightly brown). Remove from the oven and let the bacon cool, increase oven temp to 450 degrees. Cut the bacon strips into 2-inch pieces.

Sauté the Kale


Heat a drizzle of olive oil in a skillet over medium-low heat. Toss the kale in the skillet and stir occasionally until the kale begins to wilt and turns darker green.


Add about 2 tablespoons of dry white wine and keep cooking the kale until it has softened, about 4 minutes. Sprinkle with a pinch of Kosher salt and black pepper. Then add the chopped fresh garlic. If you're using a cast iron skillet turn off the heat and stir the garlic into the kale. If you're not using a cast iron, keep the heat on low and stir in the garlic, cook for about one more minute. Set the pan aside until we're ready to assemble the pizza.

Pizza Assembly


Lightly oil a sheet tray with olive oil. Spread the dough on the sheet tray into a roughly 14-16-inch rectangular shape.


Spread the grated mozzarella on the dough.


Evenly distribute the roasted butternut over the mozzarella.


Top the butternut with about 1/3 of the Raclette.


Top the Raclette with the sautéd kale, making sure it's evenly distributed on the pizza.


Then top with the bacon pieces and finish with the rest of the Raclette.


Bake the pizza for 15-20 minutes, until the crust is puffy and golden and the cheese is melted and beginning to brown.


When pizza comes out of the oven, use a fish spatula to slide the pizza out of the pan onto a wire cooling rack.


Check the bottom of the pizza, and if its not golden, you can place the pizza back in the pan and place on the bottom rack in the oven for a few more minutes.


Let the pizza cool for a couple minutes and then slice into squares or rectangles.