Hot Honey Kale and Ricotta Pizza

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Prep Time15 mins

Cook Time12 mins

Total Time27 mins

Servings: 1 pizza

4 oz Pancetta - cubed
1 small Shallot - thinly sliced
Pinch of Salt
2 bunches of Kale - removed from the stem and chopped (about 5-6 cups) ; See Blog Notes
1 Pizza Crust at room temperature See Blog Notes
Sprinkle of Corn Meal
Drizzle of Olive Oil
6 oz Parmesan Cheese - sliced or grated
6 oz Fontina Cheese - sliced or grated
A few dollops of Ricotta Cheese (less than the 15 oz container)

Preheat your oven to 450F. Add in your pizza stone if you are using one so that it heats up as the oven heats up. If you are using a cookie sheet, you can also do this, but it's not as necessary.
On the counter, set out your pizza dough if it is not at room temperature to take the chill off to make it easier to roll out.
As the oven preheats, over medium-high heat, add your pancetta and the shallot with a pinch of salt. Cook until the pancetta starts to release some of it's fat. Add in the kale and sauté. Toss in pan until the leaves start to wilt. Remove from heat and set aside.
Roll out your pizza crust on the counter.
Once your stone is preheated - carefully remove from the oven. Sprinkle the stone or cookie sheet with a little corn meal, this will prevent the dough from sticking.
Transfer your crust from the counter to your pizza stone/cookie sheet carefully if it's hot.
Sprinkle a little more corn meal on top and drizzle with a little olive oil. Top your crust with the parmesan cheese and fontina cheese.
Add your kale mixture evenly across the top of the pizza.
Dollop on some ricotta cheese.
Bake your pizza at 450F for 10-12 minutes.
While your pizza is in the oven, prepare the hot honey (and thyme) drizzle.
Over low/medium heat, in a sauce pan combine all the ingredients. Heat and stir until the honey loosens up and the flavors infuse - about 3 minutes.
Once the pizza is done, drizzle your hot honey over the top of the pizza.