Kale Flatbread Bites


This sheet-pan flatbread pizza with kale is perfect for a gathering or a fast and easy dinner.

Overhead View of Kale Flatbread Bites on Gray Cutting Board Surrounded by Lemon Wedges on Plate and Serving Plate and Drink
Photo: Victor Protasio
Hands On Time:
15 mins
Total Time:
35 mins

Every party needs pizza. This thin-crust flatbread—layered with a punchy base, crunchy kale, and melty mozzarella—is dressed to impress. Using fresh store-bought pizza dough cuts the prep time significantly. Because the dough is stretched directly on an oiled baking sheet, there's no mess to clean up.

And you won't see red sauce or ricotta here; instead, the base is made by stirring sour cream and zippy whole-grain mustard for a pop of flavor and texture. (Or, for extra luxe points, use crème fraiche instead of sour cream.) Large, striking pieces of dressed lacinato kale are lightly pressed onto the cheese-covered dough, and the finishing touch is a squeeze of lemon to balance the richness. Cut it into small squares for bite-sized appetizers or as you wish for a satisfying meal.


  • 1 small bunch lacinato kale, stemmed and torn into pieces (2 cups packed)

  • ¼ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 3 tablespoon olive oil, divided

  • 1 cup sour cream

  • 3 tablespoon whole-grain mustard

  • 1 pound store-bought pizza dough, at room temperature

  • 6 ounce finely shredded low-moisture part-skim mozzarella cheese (1½ cups)

  • 1 lemon, quartered


  1. Preheat oven to 450 F with rack in lowest position. Toss together kale, salt, pepper, and 2 tablespoons oil in a large bowl. Combine sour cream and mustard in a separate bowl, stirring until smooth.

  2. Brush a large, rimmed baking sheet with remaining 1 tablespoon oil. Place dough on a work surface and flatten with your palm. Place dough on baking sheet; stretch with your fingertips until it reaches all corners of baking sheet (or shape into a large oval).

  3. Spread sour cream mixture over dough, reaching all the way to edges. Sprinkle evenly with cheese. Top with kale, pressing gently into dough.

  4. Bake until crust is golden brown around edges and kale is browned in spots, about 20 minutes. Squeeze lemon wedges over flatbread to taste. Cut flatbread into 24 pieces. Serve warm or at room temperature.

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