Best Kale Pesto Flatbread Recipes

KALE PESTO FLATBREAD

Kale Pesto Flatbread image

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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 363 calories, Fat 15g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 748mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges

KALE-PESTO FLATBREAD

Kale-Pesto Flatbread image

Make something tasty and healthy using this Kale-Pesto Flatbread Recipe from My Food and Family. This delicious flatbread only takes 22 minutes to prepare.

Provided by My Food and Family

Categories Recipes

Time 22m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup tightly packed stemmed kale
2 Tbsp. sliced almonds
1 tsp. minced garlic
1 Tbsp. extra virgin olive oil
2 tsp. KRAFT Grated Parmesan Cheese
2 tsp. fresh lemon juice
1 pkg. (8.8 oz.) naan breads (4 breads)
8 cherry tomatoes, quartered
2/3 cup KRAFT Shredded Mozzarella Cheese

Steps:

Heat oven to 425ºF.
Process kale, nuts and garlic in food processor until finely ground. Add oil, Parmesan and lemon juice; process until smooth, stopping occasionally to scrape down side of container.
Spread kale mixture onto naan breads; place on baking sheet. Top with tomatoes and mozzarella.
Bake 10 to 12 min. or until mozzarella is melted and edges of breads are golden brown.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g