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Grilled Kale and Sweet Potato Flatbread

Grilled Kale and Sweet Potato Flatbread

Ingredients:

Dough:

  • 2 ½ cups unbleached all purpose flour
  • 1 packet instant dry yeast
  • 2 tsp raw sugar
  • 1 cup warm water
  • 1 tbsp olive oil
  • 1 tsp salt

Toppings:

  • 8 kale stalks, chopped
  • 1 sweet potato, cubed
  • ½ red onion, sliced
  • 2 garlic cloves, minced
  • 2 sprigs fresh oregano
  • 1 tbsp olive oil
  • salt+pepper

Directions:
Serves 2-4

In a small bowl mix yeast, sugar and warm water. Stir and allow to sit for about 5 minutes or until bubbles form. Using a stand mixer fitted with the hook attachment, mix the flour and water mixture on medium speed, add ½ olive oil. Allow to mix until dough ball has formed. Remove dough and drizzle bowl with remaining oil, then place dough back in oiled bowl. Cover with a towel and set aside and let rise.

After an hour, remove dough, divide into two balls and roll each onto floured surface until about ¼ inch thick. Place rolled dough on grill, heated to medium-high. Cook on each side for about 1-2 minutes or until grill marks are shown.

In a saute pan, cook sweet potatoes with olive oil over medium heat, stirring every so often. Add onions and garlic, cook for 7 minutes more. Lastly, add kale and salt and pepper. Continue to cook for 5 minutes and remove from heat. Top each flatbread with kale mixture, sprinkle with oregano, serve immediately.

Medically reviewed in December 2018.

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