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Kale & Pear Flatbread
with Ricotta, Goat & Fontina Cheeses
45 min
Vegetarian
i
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Recipe only available for Friday delivery.
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3 Servings
- Est. 730 Cals/serving
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Three kinds of cheeses give this unique, seasonal flatbread layers of deliciously rich flavor—perfectly matched by toppings of crisp pear and sautéed kale and shallot. Creamy mustard sauce combined with a touch of olive oil is drizzled over it all just before serving for bright, tangy contrast of flavor in every bite.
Get Cooking
fresh
ingredients
Title
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1 lb Pizza Dough
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1 bunch Kale
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1 Pear
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2 Tbsps Goat Cheese
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½ cup Part-Skim Ricotta Cheese
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1 Shallot
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2 oz Shredded Fontina Cheese
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1 Tbsp Creamy Mustard Sauce
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve, core, and thinly slice the pear. In a bowl, whisk together the ricotta, goat cheese, and 1 tablespoon of olive oil. Season with salt and pepper.
2
Cook the kale:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sliced kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Assemble & bake the flatbread:
Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the ricotta-goat cheese mixture onto the prepared dough. Evenly top with the cooked kale, sliced pear, and fontina. Season with salt and pepper. Bake the flatbread 17 to 19 minutes, or until the fontina is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
4
Make the mustard sauce & serve your dish:
Meanwhile, in a bowl, whisk together the creamy mustard sauce, 1 tablespoon of olive oil, and 1 tablespoon of water until smooth. Carefully transfer the baked flatbread to a cutting board; cut into equal-sized pieces. Serve the flatbread drizzled with the mustard sauce. Enjoy!
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve, core, and thinly slice the pear. In a bowl, whisk together the ricotta, goat cheese, and 1 tablespoon of olive oil. Season with salt and pepper.
2
Cook the kale:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sliced kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Assemble & bake the flatbread:
Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the ricotta-goat cheese mixture onto the prepared dough. Evenly top with the cooked kale, sliced pear, and fontina. Season with salt and pepper. Bake the flatbread 17 to 19 minutes, or until the fontina is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
4
Make the mustard sauce & serve your dish:
Meanwhile, in a bowl, whisk together the creamy mustard sauce, 1 tablespoon of olive oil, and 1 tablespoon of water until smooth. Carefully transfer the baked flatbread to a cutting board; cut into equal-sized pieces. Serve the flatbread drizzled with the mustard sauce. Enjoy!
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