Kale Flatbread Bites Recipes

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KALE FLATBREAD BITES



Kale Flatbread Bites image

Every party needs pizza. This thin-crust option - layered with a punchy base, crunchy kale, and melty mozzarella - is dressed to impress. Large pieces of dressed lacinato kale are lightly pressed onto the cheese-covered dough for a stunning look.

Provided by Ananda Eidelstein

Time 35m

Number Of Ingredients 9

1 small bunch lacinato kale, stemmed and torn into pieces (2 cups packed)
.25 teaspoon kosher salt
.25 teaspoon freshly ground black pepper
3 tablespoon olive oil, divided
1 cup sour cream
3 tablespoon whole-grain mustard
1 pound store-bought pizza dough, at room temperature
6 ounce finely shredded low-moisture part-skim mozzarella cheese (1½ cups)
1 lemon, quartered

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.

KALE FLATBREAD



Kale Flatbread image

My husband loves this recipe. It's another great way to incorporate Kale. Most of the time we eat this as a vegetarian Pizza only.

Provided by Wallicia Smith @meals

Categories     Pizza

Number Of Ingredients 15

- • 1 onion, thinly sliced (or 1 cup of frozen onions
three tablespoon(s) olive oil
three clove(s) chopped garlic cloves
- salt and pepper
one bunch(es) kale
two cup(s) grated cheese
- pizza dough (pillsbury thin crust)
- roasted red peppers
- feta cheese
- pepperoni optional
- pesto
half jar(s) marinara sauce
- 6 cheese italian blend shredded cheese
- basil, crushed red peppers, garlic
- fresh parsely

Steps:

  • 1.In large skillet over medium-high, heat 2 tablespoons of olive oil. Add in garlic, onion, salt & pepper. Stir occasionally until softened, or about 4 minutes. 2.Add kale de stemmed and the leaves cut up. Not all of it will fit, so toss frequently and add more when there's room in the skillet. Cook until softened, and move to bowl to cool and drain.
  • 3.Lightly oil baking sheets, and place rolled-out dough on top. Brush dough with oil. Add cheese, toppings and kale mixture. add other desired toppings. You can add marinara sauce and pesto which I love and fresh herbs. 4.Bake for 15-18 minutes at 450° F.
  • Cut in squares and serve.

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