Food Recipes Kale and Cheddar Flatbread 5.0 (1) Add your rating & review Finally, a delicious dish you can cook with your kids. By Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines and Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Published on August 14, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 35 mins Total Time: 50 mins Yield: 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! Ingredients 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 Directions 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. 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. Stretch dough into a large oval, transfer it to a lightly oiled baking sheet, and then brush dough with the remaining 1 tablespoon oil. 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). Rate it Print