Kale and Cheddar Flat Bread


Jeff and I made this together and devoured it over the course of two days. Jeff ate it cold out of the refrigerator the following day, while I preferred it heated in the oven directly on the rack so the crust became crispy. We piled on the kale and tomato. You can adjust the amount according to your taste. This is a fun and easy recipe to do with kids, as well! For instance, they can help roll out the pizza dough, and add the toppings.


3 tablespoons olive oil, divided, plus more for baking sheet

  • 1 medium onion, thinly sliced

  • 4 cloves garlic, chopped

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 bunch kale, leaves torn into bite-size pieces

  • 1 pound prepared pizza dough, at room temperature

  • 2 cups grated Cheddar cheese, divided

  • 1 28-oz. can diced tomatoes, drained


Preheat oven to 450°F. Heat 2 tablespoons oil in a large skillet over medium-high. Add onion, garlic, salt, and pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add as much kale as will fit and cook, tossing often and adding more kale when there is room, until tender, 4 to 6 minutes. Transfer to a large bowl; let cool.

Stretch dough into a large oval. Transfer to a lightly oiled baking sheet. Brush dough with remaining 1 tablespoon oil. Top with 1 cup cheese, then tomatoes, kale mixture, and remaining 1 cup cheese. Bake until golden, 18 to 20 minutes, rotating halfway through.