Kale and Cheddar Flat Bread

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

Ingredients

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.
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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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