I’ll be honest—there was a time I wouldn’t touch kale unless it was buried in a smoothie or drowned in dressing. But then I roasted it.
Something magical happens when kale gets a little crispy at the edges—it turns into a deep, earthy, almost nutty bite of goodness. Pair that with the sweet, mellow depth of roasted garlic, and you’ve got a flatbread that’s downright addictive.
This flatbread is my go-to for a lazy Friday night when I want something cozy but don’t feel like waiting an hour for delivery.
It’s loaded with fresh, locally sourced ingredients, and it’s the perfect way to sneak some greens into a meal without feeling like you’re eating a salad.
Tips & Variations
- Gluten-Free? Use a gluten-free 1:1 flour blend or a pre-made gluten-free crust.
- No Kale? Spinach, arugula, or Swiss chard work just as well.
- Add Protein? Top with shredded rotisserie chicken or crispy chickpeas.
- Extra Flavor? A drizzle of balsamic glaze or hot honey before serving takes this to another level.
Serving & Presentation
I like to slice this up into rustic squares, drizzle a little extra olive oil on top, and serve with a side of marinara or a simple lemony yogurt dip. Pair it with a glass of crisp white wine or a chilled kombucha for a perfect at-home dinner.
Trust me, one bite, and you’ll never look at takeout flatbreads the same way again.
Roasted Garlic & Kale Flatbread
- Prep Time: 45 minutes (including dough rising)
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American-Italian
Description
Crispy flatbread topped with roasted garlic, sautéed kale, and melty cheeses for a cozy and nutritious meal.
Ingredients
(Serves 4)
For the Flatbread Dough:
- 2 cups all-purpose flour (or whole wheat for extra fiber)
- ¾ cup warm water
- 1 tsp salt
- 1 tbsp olive oil
- 1 tsp honey or sugar
- 1 ½ tsp instant yeast
For the Toppings:
- 1 head of garlic
- 2 tbsp olive oil, plus more for drizzling
- 3 cups fresh kale, chopped (stems removed)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper (optional, for heat)
- 1 cup shredded mozzarella (or a mix of mozzarella and Parmesan)
- ½ cup ricotta cheese (or crumbled feta for a tangy twist)
- 1 tsp lemon zest
- ½ tsp dried oregano
Instructions
Step 1: Roast the Garlic
- Preheat your oven to 400°F.
- Slice the top off the garlic head, drizzle with 1 tbsp olive oil, and wrap it in foil.
- Roast for about 30-35 minutes, until the cloves are soft and caramelized. Let cool.
Step 2: Make the Dough
- In a bowl, mix warm water, yeast, and honey. Let it sit for 5 minutes until foamy.
- Add flour, salt, and olive oil. Mix until it forms a shaggy dough.
- Knead on a floured surface for about 5 minutes until smooth. Cover and let rise for 30-45 minutes.
Step 3: Prep the Kale
- Heat a pan over medium heat and add 1 tbsp olive oil.
- Toss in the kale with salt, black pepper, and crushed red pepper (if using).
- Sauté for 3-4 minutes until wilted and slightly crispy at the edges.
Step 4: Assemble & Bake
- Preheat oven to 425°F.
- Roll out the dough into a thin oval or rectangle.
- Squeeze out the roasted garlic and spread it across the dough.
- Sprinkle with mozzarella, dollops of ricotta, and the sautéed kale.
- Add lemon zest, oregano, and a drizzle of olive oil.
- Bake for 12-15 minutes until golden and crispy.
Notes
Can be customized with different greens, cheeses, or proteins.
Nutrition
- Serving Size: 1/4 of the flatbread
- Calories: ~320 per serving
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
