I’m always making different kinds of flatbreads at home for my wife and me. We love kale, so this recipe just seemed perfect for a quick dinner. It immediately became our favorite flatbread pizza once we tried it. We like to top it with cooked shrimp before baking it, too.
—ADAM STRICKLAND BROOKLYN, NY
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 cup chopped fresh kale leaves
3 tablespoons shredded Parmesan cheese
1 tablespoon chopped walnuts
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon pepper
1 1/2 cups reduced-fat ricotta cheese
2 whole grain naan flatbreads
1 package (8 ounces) frozen artichoke hearts
3 pickled hot cherry peppers, chopped
Thinly sliced fresh basil leaves
1. Preheat oven to 450°. Place first six ingredients in a blender; process until smooth. Add ricotta cheese; pulse just until combined.
2. Place flatbreads on a baking sheet. Spread with kale mixture; top with artichoke hearts. Bake until crust is lightly browned, 10-12 minutes. Top with peppers and basil.
Per 1/2 flatbread with toppings: 363 cal., 15g fat (5g sat. fat), 30mg chol., 748mg sod., 40g carb. (9g sugars, 7g fiber), 17g pro.
Diabetic Exchanges: 2 1/2 starch, 2 medium-fat meat, 1 fat.