Sweet Onion & Kale Pizza

Sweet Onion & Kale Pizza

This is a deliciously different pizza topping - instead of the usual tomato based and toppings - we’re going in with sweet sticky onions, kale that turns toasted and crunchy and salty Violife mediterranean block!

We love this served with a big salad as a main course or cut up into slithers for nibbles with a refreshing drink!


To make 1 large pizza:

1 pack of shop bought pizza dough - there are some great ones out there either in the chiller area or in the freezer section. Or you can of course make your own dough!

Plain flour

2 white onions, finely sliced

2 stalks of kale, stalks removed and leaves finely shredded

1 Violife Mediterranean style block (they come in a twin pack), grated or shaved with a potato peeler

Olive Oil

Sea salt 

Freshly ground black pepper


1. Pre-heat the oven to 180c / 320f / gas mark 4. Prepare a large baking sheet lined with greaseproof paper or a dusting of flour.

2. Place a large frying pan over a low to medium heat. Drizzle in 2 tablespoons of olive oil and scatter in the sliced onions. Allow them to gently cook for about 30 minutes, stirring occasionally. They’ll eventually turn soft and golden! If you have the time, cook them for a further 15 to 20 minutes to make them turn super sticky and jammy! Either way, once they are cooked, set aside and allow them to cool while you prep your base. 

3. Dust a clean surface with a pinch of plain flour. Place the dough in the centre of your work surface and press it out into a small disk. From the centre of the dough, working outwards, stretch the dough further, moving it round a little at a time before stretching the next bit until you have a pizza base shape that is 1 - 2 cm thick. Don’t worry is its misshapen, tears a little in the middle or a bit uneven - it all adds to the rustic charm!

4. Gently shuffle the base onto the lined baking sheet.

5. Drizzle the base with a little olive oil and scatter over as many of the onions as you like, followed by half the Violife block shavings. Sprinkle over a good pinch of sea salt and freshly ground black pepper.

6. Pop the pizza into the hot oven and let it back for 10 minutes.

7. Remove the pizza from the oven and scatter over the kale leaves then put the pizza back in the oven for a further 4-5 minutes.

8. Remove the pizza from the oven, scatter over the remaining Violife shavings and drizzle over a little olive oil and serve!