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)
Prep the ingredients
- Zest and juice the lemon.
- Strip the kale leaves from the ribs; coarsely chop the leaves.
- Peel and thinly slice the onions.
- Coarsely chop the olives.
Assemble the flatbreads
Arrange the flatbreads on a sheet pan. Divide the ricotta mixture between them, spreading it out to about 1 inch from the edges. In a bowl, toss the kale leaves with 1 teaspoon oil and season with salt. Top the ricotta mixture with the kale.
Carefully crack an egg on top of each flatbread. Sprinkle them with the pine nuts. Bake until the egg is set and the kale is tender, 15 to 20 minutes. While the flatbreads bake, prepare the onions and pesto.
Caramelize the onions; finish the pesto
While the onions cook, stir 1 tablespoon lemon juice into the kale pesto base and season to taste with 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