Cheese And Kale Flatbread Recipes

KALE-PESTO FLATBREAD

Steps:

• Heat oven to 425ºF.
• Process kale, nuts and garlic in food processor until finely ground. Add oil, Parmesan and lemon juice; process until smooth, stopping occasionally to scrape down side of container.
• Spread kale mixture onto naan breads; place on baking sheet. Top with tomatoes and mozzarella.
• Bake 10 to 12 min. or until mozzarella is melted and edges of breads are golden brown.

KALE FLATBREAD WITH PARMESAN AND SUNDRIED TOMATOES

Steps:

• Preheat oven to 375°F.
• In a large skillet, heat oil over medium heat. Add onion and sundried tomatoes and cook, stirring, until onion is translucent, about 3 minutes. Add garlic and cook until fragrant, about a minute. Add kale and cover, cooking for 3-5 minutes or until kale is wilted, stirring occasionally.
• Reduce heat to medium low and add water chestnuts, parsley, cream cheese, milk, Parmesan cheese, and nutmeg. Stir and continue to cook until cheese is melted and all ingredients are combined.
• When oven is preheated, place the two Flatout Artisan Thin Pizza Crusts on a baking sheet and prebake for 2 minutes. Remove from oven and carefully spread on kale mixture. Return to oven and bake for 4-5 minutes or until crust is golden brown and topping is heated through.
• Slice and serve immediately.

KALE FLATBREAD BITES

Steps:

• Preheat oven to 450°F with rack in lowest position. Toss together kale, salt, pepper, and 2 tablespoons oil in a large bowl. Combine sour cream and mustard in a separate bowl, stirring until smooth.
• Brush a large, rimmed baking sheet with remaining 1 tablespoon oil. Place dough on a work surface and flatten with your palm. Place dough on baking sheet; stretch with your fingertips until it reaches all corners of baking sheet (or shape into a large oval).
• Spread sour cream mixture over dough, reaching all the way to edges. Sprinkle evenly with cheese. Top with kale, pressing gently into dough.
• Bake until crust is golden brown around edges and kale is browned in spots, about 20 minutes. Squeeze lemon wedges over flatbread to taste. Cut flatbread into 24 pieces. Serve warm or at room temperature.