Flatbread pizzas with kale and caramelized onions
Earthy yet sweet, these flatbreads make ingenious use of one of our favorite vegetables, kale. The leafy green, packed with iron and fiber, does double duty here. First, chopped kale leaves are baked on a bed of fresh ricotta with a pastured egg. Then a lemony kale pesto is drizzled on top.
In your bag
- 1 lemon
- 6 ounces kale
- 2 yellow onions
- 1 ounce Kalamata olives
- 6 ounces fresh ricotta
- 2 whole wheat flatbreads
- 2 pasture-raised organic eggs
- 1/3 ounce pine nuts
- Kale pesto base (kale - Parmesan - walnuts - fresh garlic - canola olive oil blend - salt)
Calories: 770, Protein: 30 g, Fiber: 11 g, Total Fat: 44 g, Monounsaturated Fat: 21.5 g, Polyunsaturated Fat: 10.22 g, Saturated Fat: 10 g, Cholesterol: 195 mg, Sodium: 1000 mg, Carbohydrates: 69 g, Added Sugar: 0 g.
Contains: Milk, Eggs, Tree Nuts, Wheat