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Kale and Wild Mushroom Flatbread Pizza

Kale and Wild Mushroom Flatbread Pizza
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Prep Time: 18 min Serves: 4
Cooking Time: 12 min Yield: 4 pizzas
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It’s remarkably hearty because of its top-heavy toppings, featuring kale, wild mushrooms, ricotta, mozzarella, onions, garlic and rosemary. Recipe + photo courtesy of Jackie Newgent, RDN.

Ingredients

Directions

1. Heat 1 tablespoon of the oil in an extra-large (PFOA-free) nonstick skillet over medium-high. Add the onion and sauté until lightly caramelized, about 5 minutes. Add the mushrooms, kale, rosemary, and 1/2 teaspoon of the salt and sauté until the mushrooms are fully wilted, about 5 minutes. Transfer to a bowl.

2. Cut each naan in half. Brush the entire top surface of each naan piece (or other flatbread) with the remaining 1/2 tablespoon oil. Stir together the ricotta, garlic, and remaining 1/4 teaspoon of the salt in a small bowl and spread onto the naan, leaving about a 1/8-inch rim. Top with half of the mozzarella cheese, all of the mushroom-kale mixture, then the remaining mozzarella cheese.

3. Cover each piece well with aluminum foil and freeze.

4. To enjoy one or more pizzas, unwrap, place on a large baking sheet, and bake in a 400°F oven until heated through, crust is crisped and browned, and cheese is melted, about 25 to 28 minutes. (Hint: If desired, sprinkle with lemon or orange zest and/or sesame seeds at the table.)

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