Kale and Cheddar Flatbread


Finally, a delicious dish you can cook with your kids.

Kale and Cheddar Flatbread Recipe
Photo: Victor Protasio
Hands On Time:
35 mins
Total Time:
50 mins
4 serves

This recipe for flatbread—basically a fancy word for pizza—is a great back-pocket dinner idea for nights when you're tempted to order a large pepperoni pie and call it a day. Start by sautéing onions, garlic, and kale, and then plunk them atop store-bought pizza dough and top with a generous amount of cheddar cheese. It's less than an hour from start to finish, and if you enlist little ones, it may come together even faster (depending on how little). See the chef's note for steps your kids can tackle!

Of course, if you want to make your own pizza dough, we won't stop you!


  • 3 tablespoons olive oil, divided, plus more for baking sheet

  • 1 medium onion, thinly sliced

  • 4 cloves garlic, chopped

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 bunch kale, leaves torn into bite-size pieces

  • 1 pound prepared pizza dough, at room temperature

  • 2 cups grated Cheddar cheese, divided

  • 1 28-oz can diced tomatoes, drained


  1. Preheat oven to 450°F. Heat 2 tablespoons oil in a large skillet over medium-high. Add onion, garlic, salt, and pepper and then cook, stirring occasionally, until softened, 3 to 5 minutes.

  2. Add as much kale as will fit to the skillet and cook, tossing often and adding more kale when there is room, until tender, 4 to 6 minutes. Transfer to a large bowl and let cool.

  3. Stretch dough into a large oval, transfer it to a lightly oiled baking sheet, and then brush dough with the remaining 1 tablespoon oil.

  4. Top the dough with 1 cup cheese, followed by tomatoes, kale mixture, and remaining 1 cup cheese. Bake until golden, 18 to 20 minutes, rotating halfway through.

Chef's Notes

Ways Kids Can Help

  • Have kids roll out the dough for a family-style pie or practice their pizzaiolo skills with individual-sized rounds.
  • Tearing kale, draining tomatoes, and grating cheese can all be done largely unsupervised (and in advance).
  • Tired of kale? Let kids try alternate greens: spinach, Swiss chard, and broccoli rabe make great swaps and prevent pizza fatigue (if that's even a thing).
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