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Grilled pizza with kale, roasted red peppers, and sundried tomatoes

Grilled pizza with kale, roasted red peppers, and sundried tomatoes

Pizza time! My all time favorite food, although if you know me that doesn’t come as a surprise. Ever since Justin got his hands on his new Kamado Joe grill, he’s been determined to create the best grilled pizza in all the land. We’ve been trying to perfect the art on the grill, and we’ve been experimenting with tons of different ingredients. One of my favorite combinations is on this grilled pizza with kale, roasted red peppers, and sundried tomatoes.

Grilled pizza with kale, roasted red peppers, and sundried tomatoes

I don’t care if people think kale is trendy…I still love it. I love putting kale in soup, I love sauteing it with garlic and olive oil for a side dish, and I loooooove it on pizza! I think the biggest trick when incorporating it into dishes is balance. Kale has a somewhat bitter, earthy flavor, so pairing it with sweet ingredients is always great in my book. Hence: sundried tomatoes and roasted red peppers. It all ends up coming together for a balanced bite.

Grilled pizza with kale, roasted red peppers, and sundried tomatoes

It’s pretty much ridiculous how often I eat pizza. Should I even admit that it is about once a week? Because that is probably an accurate frequency. I’m convinced that I must be part Italian, because my connection to this particular dish is so very strong. And hey – when you can switch up the ingredients and keep it fresh and different every time you make it, you don’t worry about it getting old or stale to your tastebuds. At least, it hasn’t happened to me (yet). I’ll let you know if it ever does.

Grilled pizza with kale, roasted red peppers, and sundried tomatoes

On another note, I feel like I’ve been craving pizza so regularly due to all of the physical activity I’m constantly into. From teaching Pure Barre classes, to taking them, to adding in some cardio into my routine, I feel like my appetite has been ravenous lately. Yeah – I added even more physical activity into my repertoire lately. I opted to change up my schedule and add in 2 or 3 days of cardio. I get on the treadmill or the bike and pump my heart rate up for at least 3o minutes. I’m eagerly anticipating the arrival of Pure Barre Platform classes into our studio at the beginning of next year, and I feel like I need to prepare myself in advance! I feel like amping up my cardio routine now might be a good idea instead of diving in head first with a brand new class. To be honest: running on the treadmill or pedaling the stationary bike really isn’t all that fun for me, so I am REALLY looking forward to getting into the studio for platform. If you’re wondering what the heck I’m talking about – the video below is a quick preview of all the fun I’m going to get into!

But anyway, back to the pizza! If you don’t already grill your pizza, you should really try it out SOON! It really takes your pie to the next level. Then make sure you let me know how it goes and how you’ll never go back to baking your pizzas in the oven ever again.

Grilled pizza with kale, roasted red peppers, and sundried tomatoes


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!


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