Potato, Rosemary, and Kale Flatbread
1 homemade whole wheat pizza crust
About ½ pound small red potatoes, boiled and then thinly sliced
1 cup chopped kale
¼ cup sliced kalamata olives
½ small red onion, thinly sliced
2 tablespoons crumbled feta cheese
½ cup shredded sharp white cheddar cheese
½ cup shredded Parmesan cheese
3 garlic cloves
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon crushed red pepper flakes
1 tablespoon fresh rosemary leaves, finely minced
Preheat the oven to 375°F.
Roll out the pizza dough, stab it with some fork holes, and preheat that baby for about 10 minutes, or until the top of it starts to feel firm and not sticky.
Meanwhile, make the paste: in a mortar and pestle (or a food processor), grind the garlic, salt, and olive oil into a smooth paste. Add the red pepper flakes and rosemary leaves and grind a little more. Stir in the lemon juice.
When the pizza dough is ready, smear the paste evenly over the top, leaving a ring of naked dough al around to serve as a handle. Whatever, you know what a pizza looks like. Next, sprinkle the kale evenly across the top, do the same with the onion slices, and then lay the potato slices on top of that in a single layer. Scatter the olives on top, then sprinkle with the cheeses evenly over the whole thing. Bake until the exposed potato slices and the cheese start to turn brown, about 25 minutes.
|fresh out of the oven|
|ah, just right!|