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Kale Pesto Flatbread

I'm always making different kinds of flatbreads at home for my wife and me. We love kale, so this recipe just seemed perfect for a quick dinner. It was immediately our favorite flatbread pizza once we tried it. We like to top it with cooked shrimp before baking it, too. —Adam Strickland, Brooklyn, New York
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 cup chopped fresh kale leaves
  • 3 tablespoons shredded Parmesan cheese
  • 1 tablespoon chopped walnuts
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/8 teaspoon pepper
  • 1-1/2 cups reduced-fat ricotta cheese
  • 2 whole grain naan flatbreads
  • 1 package (8 ounces) frozen artichoke hearts
  • 3 pickled hot cherry peppers, chopped
  • Thinly sliced fresh basil leaves

Directions

  • Preheat oven to 450°. Place first six ingredients in a blender; process until smooth. Add ricotta cheese; pulse just until combined.
  • Place flatbreads on a baking sheet. Spread with kale mixture; top with artichoke hearts. Bake until crust is lightly browned, 10-12 minutes. Top with peppers and basil.
Nutrition Facts
1/2 flatbread with toppings: 363 calories, 15g fat (5g saturated fat), 30mg cholesterol, 748mg sodium, 40g carbohydrate (9g sugars, 7g fiber), 17g protein. Diabetic Exchanges: 2-1/2 starch, 2 medium-fat meat, 1 fat.
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