The Mediterranean flatbread recipe that's the healthy way to satisfy your pizza craving
If you're short on time, and kitchen supplies, the new cookbook from Tasty is for you. This pizza substitute is as healthy as it is easy to make...
When your brain is saying “Pizza!” and your body’s saying “Please . . . vitamins . . . ,” this flatbread is the perfect compromise. Thanks to the protein-rich hummus and pine nuts, it’s substantial enough for a main course, but it’s also the perfect party appetizer for projecting “I am succeeding at adulthood!”
1 1⁄2 tablespoons olive oil
8 cups (8 ounces) chopped kale leaves
Kosher salt (sea salt)
1⁄4 cup pine nuts
4 garlic cloves, minced
Crushed red pepper flakes
2⁄3 cup thinly sliced sun-dried tomatoes in oil, drained, plus 4 teaspoons oil from the jar
Freshly ground black pepper
4 store-bought flatbreads or pocketless pitas
3⁄4 cup hummus
1. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the kale, season with salt, and cook, stirring, until half wilted, about 4 minutes. Add 1 tablespoon water and cook until the kale is fully wilted, about 4 minutes more.
2. Push the kale to the perimeter of the skillet and pour the remaining 1⁄2 tablespoon olive oil into the center of the skillet. Add the pine nuts, garlic, and red pepper flakes to the oil and cook, stirring, until the garlic is fragrant and the pine nuts are toasted, about 2 minutes. Add the sun-dried tomatoes and cook, stirring to combine with the kale and aromatics, until the kale is fully wilted, about 3 minutes more. Remove the skillet from the heat and season with salt and black pepper.
3. While the kale is cooking, preheat the broiler (grill) to high.
4. Place the flatbreads on a baking sheet and brush each with 1 teaspoon of the oil from the jar of sun-dried tomatoes. Broil, flipping halfway through, until golden brown and toasted on both sides, about 4 minutes.
5. Transfer the flatbreads to a cutting board and spread 3 tablespoons of the hummus over each. Divide the kale mixture among the flatbreads, cut each into 4 pieces, and serve.
Extracted from Tasty: Every Day (Ebury press, £20). Photography by Lauren Volo