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Kale and Mushroom Flatbread

Ingredients

  • 1 pkg. flatbread*
  • 1 carton mushrooms sliced
  • 1 Tbs. olive oil
  • 3 c. fresh kale stems removed and roughly chopped
  • 8 oz. or more fontina cheese grated
  • freshly grated parmesan cheese
  • Fresno peppers* sliced thinly
  • 1 Tbsp. balsamic vinegar
  • 1/2 tsp. dried thyme

Garlic White Sauce

  • 1 c. whole milk
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 4 large cloves garlic roasted if you have it.

Instructions

  1. Prebake the flatbread for about 5 minutes at 450°.
  2. Heat the milk in a small saucepan to a simmer. Remove from heat.
  3. In another saucepan, melt the butter then add the garlic and flour and stir until smooth and the flour looses it's raw (uncooked taste). Cook for 1-2 minutes longer stirring constantly to make a roux but do not let the flour brown. Gradually whisk in the warm milk to combine with flour. Add the salt and cayenne and increase heat to medium. Cook the mixture until the sauce starts to thicken. Place in bowl to cool then cover and place in refrigerator until ready to make the flatbread.
  4. For pizza.
  5. Saute the mushrooms in the one tablespoon of olive oil then add the balsamic vinegar, thyme and pinch of salt and pepper.
  6. Spread the flatbread with some of the white sauce, then top with the cooked mushrooms and then sprinkle with the fontina and parmesan. Top the flatbread pizza with pieces of kale and bake at 450 for 10-15 minutes.

Recipe Notes

You can either make your own flatbread, use some naan or buy flatbread ready made and all you have to do is brown a little. Also, the Fresno peppers are a little expensive so you can either use a red jalapeño or use a few slivers of roasted red peppers. You can also use fig preserves in place of the cream sauce and sage, crushed red pepper and goat cheese in place of the fontina.