Kale and Cheddar Flat Bread

Kale and Cheddar Flat Bread
Sang An
Serves 4
preparation
35
minutes
cooking
50
minutes

Ingredients

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

Directions

  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.

 

Dawn Perry, Family Issue 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 307
  • 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
What does this mean? See Nutrition 101.