Kale and Cheddar Flat Bread

Photo by Sang An
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 665 calories
    • Calories 307 calories from fat
    • Fat 34 g
    • Sat Fat 13 g
    • Cholesterol 60 mg
    • Sodium 1,311 mg
    • Protein 27 g
    • Carbohydrate 70 g
    • Sugar 10 g
    • Fiber 7 g
    • Iron 6 mg
    • Calcium 579 mg


  1. Check 3 tablespoons olive oil, plus more for the baking sheets
  2. Check 1 medium onion, thinly sliced
  3. Check 4 cloves garlic, chopped
  4. Check kosher salt and black pepper
  5. Check 1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
  6. Check 1 pound frozen pizza dough, at room temperature
  7. Check all-purpose flour, for the work surface
  8. Check 1/2 pound Cheddar, grated (2 cups)
  9. Check 1 28-ounce can diced tomatoes, drained


  1. Heat oven to 450° F. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add as much kale to the skillet as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 4 to 6 minutes. Transfer to a large bowl and let cool.
  2. Divide the dough into 2 pieces. On a lightly floured surface, roll and stretch each piece of dough into a large oval. Transfer to 2 lightly oiled baking sheets.
  3. Dividing evenly, brush the dough with the remaining tablespoon of oil and top with 1 cup of the Cheddar; top with the tomatoes, kale mixture, and the remaining cup of Cheddar. Bake, rotating the sheets halfway through, until golden, 15 to 18 minutes.