Back in the spring, I traveled to Charleston for a food photography workshop.  It was an amazing trip on many levels, not the least of which was the food.  For our going away dinner on the final evening, we had a pizza night.  But not just any pizza night, of course.  All of the topping combinations were unique and fantastic.  I loved all of the flavors I tried but this is the one that has stuck in my mind.  I knew I needed to recreate this at home.

It took me a few tries to get the technique right, but this was worth the wait.  I normally roast grape or cherry tomatoes and add them to things like it’s my job.  While those are a perfectly acceptable substitute here, I love the look of the roasted sliced tomatoes.  I know this isn’t peak tomato season for most people but I just brought in the last few stragglers from my garden and hopefully some in warmer locales are still enjoying theirs.  The lovely thing about roasting is that it brings out the best in even a mediocre tomato.  This is my first time putting kale on a pizza, and I have to say I love it.  Since kale is typically one of the tougher greens, it stands up well to the high heat of the oven and still has just a bit of chew in the finished product.  Just in case there is anyone out there who thinks they don’t like kale, have them try this.  I’m thinking they’ll be converted.  Really…mix just about anything with bread, cheese and spice-infused oil and it’s a winner.  How could they resist?


For the tomatoes:
4-5 medium tomatoes
Olive oil
Pinch of sugar
Kosher salt and freshly ground pepper

For the pizza:
2 tbsp. plus 2 tsp. olive oil, divided
2 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups kale leaves, stemmed and roughly chopped
1 ball pizza dough
2 oz. mozzarella, shredded*
3-4 oz. crumbled feta cheese


  • 01

    To roast the tomatoes, preheat the oven to 300˚ F.  Line a baking sheet with a silicone baking mat or parchment paper.  Slice the tomatoes into about ½-inch thick slices.  Lay the slices in an even layer on the prepared baking sheet.  Drizzle lightly with olive oil, sprinkle with a pinch of sugar, and season with salt and pepper.  Bake for 50-60 minutes, carefully flipping the slices halfway through baking, until roasted and slightly browned.  Transfer the tomatoes to a plate lined with paper towels, layering if needed.  Refrigerate at least a few hours to drain excess liquid from the tomatoes.

  • 02

    In a small skillet, combine 2 tablespoons of the olive oil with the garlic and red pepper flakes.  Warm over low heat for about 10-15 minutes to infuse the oil with the flavors of the spices.  Set aside.

  • 03

    In a medium skillet, heat the remaining 2 teaspoons of oil over medium-high heat.  Add the kale to the pan and cook, stirring occasionally, just until the leaves are wilted.  Remove from the heat and set aside.

  • 04

    To make the pizza, heat the oven to 500˚ F and preheat a pizza stone for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the dough with the garlic-red pepper oil.  Sprinkle the shredded mozzarella over the dough.  Layer with the wilted kale, roasted tomato slices, and feta.

  • 05

    Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

  • 06

    *For best results, always use freshly shredded cheese.  Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.
  • Angie

    Sounds great! I have several grape tomatoes to still use up. Can I freeze them after roasting or do you have other suggestions? Thanks!

  • annieseats

    I haven’t tried freezing them. You’ll have to experiment. Enjoy!

  • Josie

    Yes! I totally forgot about this pizza – can’t wait to make it!!

  • Angela

    I maintain there is nothing more delicious than roasted tomatoes and kale. Have you had a roasted tomato blt? It is amazing with basil mayo on fresh baked bread.

  • I am on SUCH a kale kick (enchiladas, chips, saute) but never thought of it on a pizza. What a good, green twist and a nice update to spinach or arugula. Thanks Annie!

  • YUM sounds fantastic, I always need new ways to use up the mass amounts of kale I have in my garden!

  • This is so pretty! I would love to try kale on pizza :)

  • Katja Reise

    The perfect combination!

  • This does sound fascinating to try!

  • Jess S. @ Floptimism

    I love unconventional pizzas, especially ones that use small amounts of strong cheeses. I think I might have to squeeze this one in before the tomatoes are totally gone around here!

  • Caroline L.

    Pizza sounds sooo good right now!

  • Ashley @ Wishes and Dishes

    LOVE kale…I bet it’s great on pizza!

  • I could use a comforting pizza today, and this one looks delicious!!

  • Loretta E

    I love simple pizzas like this! Looks tremendous…

  • Cindy

    Love the idea of kale on pizza. I’ve been trying to incorporate it into my diet more often and I can imagine it is great on pizza!

  • Elisabeth

    I was thinking that about Kale, tough, rough greens! But I might have to give this a try, just because you said so ;)

  • This looks delicious! I am always looking for new ways to use kale, and my 2 yo loves pizza, so this is perfect!

  • This was delish, I may have doubled the mozzarella ;) anyway, it’s a “keeper”, thanks for another awesome recipe Annie!!

  • john

    did you bake them in the center rack or bottom rack?

  • annieseats

    I bake pizza on the top rack.

  • lehar

    This sounds absolutely delicious. Love reosed tomatoes on anything! :)

  • I was looking for a new way to use Kale. I really dig the flavors in this dish, but my kale was a little tough after all the cooking was done. Probably my fault, I don’t cook with it much. Anyway, this is yum!

  • annieseats

    Kale can be difficult that way sometimes, and I think it even varies between the different varieties as far as how tough the leaves are. Probably just sauté the leaves a bit longer next time before topping the pizza. Glad you enjoyed it anyway!

  • sweetsugarbelle

    My favorite pizza is roasted fig, prosciutto, and arugula…I bet I’ll like this just as much!

  • Cara

    You were right about this pizza helping people convert to kale…my brother would never try anything I made with kale before tonight. If it were up to him he would have ate the whole pizza :)

  • AMapes

    Thank you for this recipe, Annie! I made this for a pizza night with friends and it was the star of the party! Even the skeptics who wondered about kale on pizza agreed that it was delicious. We’ve made it a few times since and always consider it when we’re thinking of pizza and have the time to roast tomatoes. Tonight we used baby kale, which worked, but I’d stick with the mature stuff next time.