Grilled pizza with kale, roasted red peppers, and sundried tomatoes
  • 4 cups fresh kale, chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Pizza dough (make your own or purchase at the grocery store)
  • 5-6 tablespoons marinara or pizza sauce
  • 6 ounces fresh mozzarella, sliced (more if desired)
  • 1 roasted red pepper, sliced
  • ½ cup sundried tomatoes, julienned
  1. First, heat a pan over medium heat. Add the olive oil and minced garlic. Saute for 1-2 minutes, then add the chopped kale. Cook until wilted, then set aside.
  2. Meanwhile, heat the grill to around 500° F.
  3. As the grill heats, stretch/roll the pizza dough to about ¼ inch thick. I like to roll my dough with a sprinkle of cornmeal on the working surface! Place on a baking sheet or other surface to transfer to the grill.
  4. When the pizza dough is rolled out, carefully slide it directly on to the grill grates (you can spray the grates with a bit of nonstick cooking spray if desired). Close the grill lid and let the dough cook for about 5-6 minutes, until the bottom of the crust is golden and some char lines can be seen.
  5. Transfer the crust back to your baking sheet, but flip the pizza crust so the bottom that was touching the grates is now facing up.
  6. On the turned over pizza crust, lightly spread the pizza sauce then top with the sliced mozzarella and kale leaves. Sprinkle the roasted red pepper slices and sundried tomatoes on top. When this is complete, transfer the pizza back on to the grill. Close the grill lid and cook for an additional 4 minutes, until cheese is bubbly and golden.
  7. Remove cooked pizza from the grill and on to a baking sheet. Sprinkle with parmesan cheese, slice into pieces, and enjoy!
Recipe by Helpful Homemade at