Kale & Pear Flatbread with Ricotta, Goat & Fontina Cheeses

Kale & Pear Flatbread

with Ricotta, Goat & Fontina Cheeses

45 MIN
3 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Kale & Pear Flatbread with Ricotta, Goat & Fontina Cheeses
Title
  • 1 lb Pizza Dough
  • 1 bunch Kale
  • 1 Pear
  • 2 Tbsps Goat Cheese
  • ½ cup Part-Skim Ricotta Cheese
  • 1 Shallot
  • 2 oz Shredded Fontina Cheese
  • 1 Tbsp Creamy Mustard Sauce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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. 

Cook the kale:
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. 

Assemble & bake the flatbread:
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. 

Make the mustard sauce & serve your dish:
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! 

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Kale & Pear Flatbread

Prepare the ingredients:
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. 

Cook the kale:
Assemble & bake the flatbread:
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! 

Make the mustard sauce & serve your dish:
Browse Steps
1 of 4