Kale Flatbread Recipes

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.

CHEESE AND KALE FLATBREAD

Steps:

• Thinly slice the olives.
• Add the sugar and yeast in a small bowl. Add milk and gently mix to dissolve the yeast.
• Add the flour into your food processor.
• Add the wet yeast and turn on the mixer.
• Slowly pour the flour and olive oil while mixing.
• Mix until the ingredients combine into a smooth, sticky dough.
• Add the sliced olives and mix them into the dough.
• Cover the dough and let it rest for 30 minutes.
• Heat a skillet over medium heat. Add the butter and melt it. Add the rosemary sprig and leave it in the pan for 1 minute.
• Take it out and pour the heavy cream. Reduce the heat and add the mozzarella and Cheddar. Stir until the mixture is smooth and thick, and bring it to a fondue-like consistency. Season with salt and let it cool.
• Preheat the oven to 360 degrees F/180 degrees C.
• Dust your working space with flour.
• Level the dough with a rolling pin, making it as thin as you like. We prefer it around 0.2 inches (0.5 cm) thick.
• Line a baking tray with parchment paper and place the dough on top. Evenly spread the cheese mixture over the dough.
• Top it with kale and chili flakes.
• Bake it for 25 minutes!

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.

MEDITERRANEAN FLATBREAD RECIPE BY TASTY

Steps:

• In a medium skillet, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the kale and cook for 3-4 minutes, until semi-wilted. Season with a pinch of salt.
• Add a splash of water and continue to cook for 3-4 minutes until the kale is mostly wilted.
• Add another drizzle of olive oil and the garlic, pine nuts, and red pepper flakes to the pan. Cook for another 3-4 minutes until the garlic is fragrant and the pine nuts are toasted.
• Add the sun-dried tomatoes and cook for 2-3 more minutes until the kale is completely wilted and tender. Transfer the kale mixture to a bowl and set aside.
• In the same pan, add a drizzle of oil from the jar of sun-dried tomatoes. Heat the flatbreads, 1 at a time, for 2-3 minutes on each side until golden brown.
• Transfer the flatbreads to a cutting board and spread with the hummus. Spoon the kale mixture on top and cut into quarters.
• Sprinkle with more red pepper flakes, if desired, and serve.
• Enjoy!

GARLIC-HERB FLATBREAD

Steps:

• Combine flour, cornmeal, baking soda, sugar, and salt together in a large bowl. Cut in butter with a fork or pastry blender until mixture looks crumbly. Stir in thyme, rosemary, and garlic powder. Sprinkle in water and vinegar; toss with a fork until a ball of dough forms.
• Wrap dough tightly in plastic wrap. Freeze until firm, about 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Cover a large cutting board with aluminum foil. Turn dough out onto aluminum foil, cover with plastic wrap, and roll out into a thin rectangle. Cut into smaller rectangles; transfer to baking sheets. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until golden brown and crispy, about 20 minutes.