Sweet Potato Kale Pizza with Rosemary & Red Onion

Taste the flavors of fall with this sweet potato kale pizza with rosemary, red onion, and finished with a drizzle of balsamic reduction.

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Exploring alternative pizza toppings are fun. Sometimes the toppings become so creative that the essence of pizza only remains in the crust upon which it all sits. This is one of those times, but you know what? I am perfectly okay with a completely unconventional pizza – and yes I am on team pineapple on pizza heck I put all kinds of fruit on pizza.

But back to this sweet potato kale pizza. Unconventional toppings are some of my favorites, especially after the revelation of kale and balsamic vinegar together. There’s just something about crispy kale and sweet & tangy balsamic that just get me. Then add it to sweet potato, red onion, and mozzarella? Yum!

I loved the balsamic on the kale so much that I went ahead and served this sweet potato kale pizza with a drizzle of balsamic reduction leftover from making a Caprese Pizza at the same time. Is there such a thing as too much balsamic?

Of course, one cannot forget the presence of the seasonally appropriate sweet potato on this pizza. Because pumpkin isn’t the only orange food item to praise in the fall. Add a sprinkle of rosemary on top and it’s fall in pizza form.

As you may notice, the first time I made this sweet potato kale pizza, I put the cheese on top of the kale, but the second time I chose to reverse them because I enjoy crispy kale. Feel free to top in whatever order your prefer!

Post updated 10/26/2026, photos above and below are the originals.

One year ago: “Don’t Judge Me” Mac & Cheese

SWEET POTATO KALE PIZZA WITH ROSEMARY & RED ONION

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Yield: 3-4 Servings Prep Time: 20 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Your favorite pizza dough
• 1 large sweet potato, thinly sliced, about 1/4 inch thick
• 1/2 red onion, sliced
• 1-1/2 Tbsp olive oil, divided
• Salt and pepper, for seasoning potato slices and onion
• 1-1/2 cups mozzarella cheese
• 1-1/2 cups chopped kale
• 1 tsp freshly chopped rosemary
• 1 Tbsp balsamic vinegar

Directions

1. Preheat the oven to 400 degrees. Place the sweet potato slices and red onion slices in a bow and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes. Remove from oven and let cool while you prepare the pizza dough.
2. Turn the oven to 500 degrees or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin. Roll it out to about 3/8 of an inch. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1 tablespoon of olive oil. In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with sweet potato slices, red onion slices, mozzarella cheese, kale, and fresh rosemary.
3. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing.
4. While the pizza is baking, add the balsamic vinegar and stir in the brown sugar in a small sauce pan on medium heat. Bring to a simmer and heat until the vinegar is reduced by half. Remove from the heat. Drizzle over the pizza as desired.

Source: Source: Pizza from Two Peas & Their Pod. Balsamic Reduction from Eat. Drink. Love.

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