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Kale and Cheddar Flat Bread

Kale and Cheddar Flat Bread
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Serves 4| Hands-On Time: | Total Time:



  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.

Nutritional Information

  • Per Serving
  • Calories 665Calories From Fat 307
  • Fat 34g
  • Sat Fat 13g
  • Cholesterol 60mg
  • Sodium 1,311mg
  • Protein 27g
  • Carbohydrate 70g
  • Sugar 10g
  • Fiber 7g
  • Iron 6mg
  • Calcium 579mg
What does this mean? See Nutrition 101 .

Quick Tip

Frozen Pizza Dough
If the pizza dough is difficult to stretch and lay flat, let it rest at room temperature for 20 minutes before trying again.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.