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Last Updated on September 6, 2025 by Melanie
Potato Kale Garlic and Cheese Pizza – Freshly made pizza topped with thinly sliced potato, kale, red onion, a hint of garlic and delicious cheeses. One of the best pizza combo toppings ever!
Did I ever tell you I love pizza? Well, I’m telling you know. Do you share my love?
Really what’s not to love? It’s got carbs, cheeses and a gazillion toppings to choose from. Here’s my latest happy variety. It involves my latest veggie crazy, kale. It also has one of my favorite veggies of all time, onions.
Mmmm. Love the pizazz onions add to dishes. Makes me heart sing and my taste buds dance.
This version also includes the staple veggie, potatoes. Can’t go wrong with potatoes. The potatoes on here end up being like a potato chip. Perfectly crisp but not hard.
I think I’m going to make this for the next 16 Friday pizza nights. It’s that good!
So I hope you decide to take a risk and try something new. This pizza is everything I wanted it to be and I’d love to hear from you.
Til we meet and eat again,
I heat the cast iron pan in the oven for 30 minutes prior to baking. I sprinkle cormeal on parchment, stretch and shape the dough and place on the parchment. I use my pizza paddle to transfer pizza (that’s on the parchment into the oven). Perfect pizza!
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PrintPotato, Kale, Garlic and Cheese Pizza
- Total Time: 1 hour 30 minutes
- Yield: 2 pizzas 1x
Ingredients
Dough:
- 1 1/4 cups warm water
- 2 Tablespoons extra virgin olive oil
- 3 3/4 – 4 cups bread flour
- 1 1/2 Tablespoons sugar
- 2 teaspoons Kosher salt
- 2 teaspoons active dry yeast
For Pizza Topping:
- 1 russet potato
- 4 cups kale, chopped and ribs removed
- 2 cups mozzarella cheese, shredded
- 3 cups fontina cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 red onion, sliced thin
Instructions
- Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer. With the mixer running, add water and oil and mix until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with a few drops of olive oil, add the dough, cover the bowl with plastic wrap. Let it rise until doubled (about 45 minutes – 1 hour).
- About 30 minutes into rise time, heat oven to 450 degrees. Place baking stone on center rack in oven. (Allow to preheat for at least 30 minutes prior to baking.)
- Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with plastic wrap and let them rest for 10 minutes.
- Meanwhile, slice potato very thin. I used the food processor. A mandoline would also work well. Rinse and drain. Pat dry with paper.
- Use parchment or pizza paddle sprinkled with cornmeal. Shape dough into desired shape. Place dough on parchment or pizza paddle.
- Sprinkle each dough with 1/4 teaspoon garlic powder. Spread half of mozzarella and fontina cheeses evenly over dough. Add chopped kale and red onion. Top with potato slices. Repeat with second pizza.
- Slide pizza onto preheated stone and bake for 8-10 minutes or until cheeses are melted and crust is crisp and lightly browned.
Notes
* If you don’t have a pizza stone you can still make this pizza it just won’t be as crisp. The pizza stone gets you the crisp crust. It will be as similar as you can get to a pizza shop.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Oh my – such drool inducing pictures! Love the potato and kale combo on pizza!
I know! I think I’m hooked for life!
LOVE pizza! I think dough is the ultimate canvas. Your version looks incredible, Melanie.
Thanks Ashley! Never thought of it as a canvas but I love that idea!
This pizza looks incredible! Great flavor combinations. And I’m loving this pizza dough recipe. I’m going to try it next time!
I hope it works out well for you Natalie! Thank you.
This looks delicious! Love the combination of kale and potato.
Thanks Norma!
This is awesome Melanie!! Pinned to my pizza board 🙂 I used to work in a restaurant and we had a potato garlic cheese pizza for an appetizer. It was so popular and one of my favorites! This one looks even better 🙂
Wow. Sounds amazing too. Thanks for pinning!
Love this combo!! Can’t wait to sink my teeth into it 🙂
Thanks Kathi!
I don’t know what it is, but I LOVE potatoes on pizza, and this one looks fabulous!
I honestly didn’t know I like potatoes on pizza until recently. But I’m so happy that I decided to try it. Thanks Nicole.
You can never go wrong with pizza! So good and such a comfort food for me. Love the toppings here!
Thanks Chris!
I’ve never tried potatoes on pizza! Sounds delicious!
Give it a go Shiran! I think you’ll be pleasantly surprised.
Pizza is awesome, but pizza with potatoes sound amazing! I gotta try this…!
It is amazing Pamela! You definitely should give it a try. 🙂
YUM! You never EVER go wrong by adding carbs on top of carbs with cheese. Holy yummy!
I would totally agree with that Taylor! 🙂
that looks delicious and like something my italian grandmother would have made!
Thanks Greg! I’ll take that as a compliment. Italians are great cooks. 🙂
I do love pizza, but veggie-laden pizzas are like 1999 times better! Girl, this one looks delish and I’d love it for the next 16 dinners as well 🙂
Thanks Consuelo! I agree. Loving the veggies.
Love the soups and will be looking at the rest of your recipes, etc. However, please elaborate on the oven: temperature, time in the oven, on a stone or sheet or on the rack, etc. The pictures are great, thanks. I will rate after I try the pizza in a follow-fp.
Sorry about that David. The recipe has been revised. I’m so glad when people point out nicely that I’m made an error because I definitely want to know. Thanks for your kindness in letting me know! Hope it turns out well for you.
Love your combination of toppings…your pizza sounds delicious.
I absolutely agree. You can not go wrong with potatoes. This pizza looks right up my alley.
I am always glad to help in anyway that I can. I see that America’s Test Kitchen has just come out with a book on Gluten Free flour, which I just purchased. I am hoping that they will have a pizza dough within the 300+ pages. I would really like to find some carbohydrate free, or low recipes other than just meat as I am just starting the Adkins Diet (type 2). Thanks for the come-back email and let me know if you do any experimenting with Gluten free products. Oh! Here is their mixture for Gluten Free Flour, if you want it to experiment with:
24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cups) potato starch
3 ounces (3/4 cup) tapioca starch
They recommend using Bob’s Red Mill Flour. Be safe.
3/4 ounce (3 tablespoons) nonfat milk powder
I absolutely LOVE the thought of kale on pizza, and this girl cannot have enough garlic. YUM!
i have made this several times. It is so good. One of my new favorite pizza recipes! My family loves it also.
Thanks Jill for the positive review! I always appreciate the feedback. Have a great day!