Kale, Pesto and Red Onion Flatbread

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Last week, for the first time since I’ve lived in the DC area, we actually got some real snow! Nothing crazy, probably just about 3 inches in my area but I was excited none the less. To make it even better, the snow allowed me to work from home for a day, extending the already long weekend! I really enjoy days when I work from home because I have extra time to make lunch and dinner.

Given the chilly temperatures and the lack of quick snow removal in this area, instead of finding a new recipe to try and going out to buy all the ingredients, I rummaged through the cupboards and fridge to see what I could develop with what I had on hand. I always have ingredients for dough, I had kale and these adorable red pearl onions (sorry if adorable is a weird word for onions, but these really were) from my week’s farm basket and a jar of pesto my friend brought me from Italy that I’ve been excited to try. I put it all together and came up with this flatbread. If you don’t want to make dough, you can use frozen pizza dough as a shortcut.

Kale, Pesto and Onion Flatbread
Dough:
1 1/2 cup flour
1/2 cup warm waterflatbread2
2 Tablespoon yeast
1 teaspoon salt
1 Tablespoon
pepper

Topping:
1 bunch kale, stems removed and washed
1/2 cup red pearl onions peeled and chopped (or 1 small red onion)
3 Tablespoons pesto
1 Tablespoon  plus 2 teaspoons olive oil
salt
pepper
a few shavings of parmesan cheese

Begin by making your dough. Add the water and yeast to the bowl of a stand mixer fitted with a dough hook and let sit for ten minutes. Then combine the flour and salt in a separate bowl and add them to the water and yeast mixture. Using the dough hook, begin to combine and slowly add 1 tablespoon of olive oil while it’s all mixing. Continue mixing until a ball of dough had formed. Place the dough in a lightly greased bowl, cover with a towel and let rise for an hour.

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After the dough has risen, preheat your oven to 400 degrees (if you have a pizza stone it really helps to bake these on a hot pizza stone). Divide the dough into two equal pieces and roll each piece into an oblong shape. Drizzle the additional olive oil and a bit of salt and pepper on top of the rolled out dough. When the oven is ready, place the dough on your pizza stone or on a baking sheet if you don’t have a pizza stone. Bake for 8-10 minutes, until the dough just starts to get a little brown.

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To make the topping add the olive oil and onions to a pan on medium-low heat. Cook the onions for about 5 minutes then add your kale to the pan. Add your desired amount of salt and pepper. Continue to cook for about 8-10 minutes, until the kale has wilted.

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Remove your dough from the oven and spread a a layer of pesto over it. Top with your kale and onions. Add a few shavings of parmesan cheese, enjoy!

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