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Kale and Wild Mushroom Flatbread Pizza

by Livestrong_Recipes  |  Nov 30, 2015

Kale and Wild Mushroom Flatbread Pizza
  1. PREP
  2. 18 m
  • COOK
  • 12 m
  • TOTAL
  • 30 m

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

SERVES 4

  • 1 1/2 tbsp extra-virgin olive oil
  • 1 onion
  • 8 oz fresh wild mushrooms
  • 10 cups Fresh Kale Greens
  • 1 tsp fresh rosemary
  • 3/4 tsp sea salt
  • 2 whole grain naan
  • 1 cup Part-skim ricotta cheese
  • 2 garlic clove
  • 3/4 cup Part-Skim Shredded Mozzarella Cheese

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.)