Flatbread Pizzas
with lemony kale salad
Sometimes you're too lazy to even deal with pizza dough, and that's when keeping some flatbreads in your freezer comes in handy. It means that easy-to-assemble pizzas are just around the corner. The little ones are going to love to help on this dish! You're also going to want to use this creamy lemon dressing on all your salads!
Proteins
Cuisines
Ingredients
Flatbread Pizzas:
- Artichoke hearts - 1 can , quartered
- Olives - 1/3 cup , sliced
- Flatbreads - 4 to 8 ((pitas or naan work great))
- Tomato sauce - 1 1/2 cups
- Red pepper flakes - a pinch
- Mozzarella - 6 oz , grated
Kale Salad:
- Kale - 1 1/2 bunches ((dino or lacinato work best for this salad))
- Lemon juice - 2 Tbsp
- Dijon mustard - 1 tsp
- Plain yogurt - 2 Tbsp
- Hot sauce -
- Olive oil - 2 Tbsp
- Parmesan cheese - 2 oz , shaved
- Pine nuts - 1/4 cup
Prep
- Kale - Tear off leaves into bite-sized pieces
- Dressing - Whisk together lemon juice, mustard, yogurt, some hot sauce (opt) and oil. Season to taste with salt & pepper. Toss with kale leaves. Cover and refrigerate until it's time to serve
- Artichoke hearts / Olives - Prep as directed (Young kids can use a pair of scissors to help "chop" here)
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Make
- Preheat oven to 375F (191C) degrees
- Place flatbread onto sheet pan sprayed with cooking oil. Top with sauce, red pepper flakes, mozzarella, and artichokes and olives (Let the kids help with this!). Bake in the oven for 10 to 12 minutes, until cheese is bubbly
- Place pine nuts on a sheet pan and toast in the oven for the last 3 to 5 minutes
- Shave parmesan into kale salad (I like to use a regular vegetable peeler for this). Add in pine nuts and toss. Season to taste with salt. Enjoy with hot pizza
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