Mushroom & Kale Flatbreads
with mozzarella & ranch
In this trendy take on pizza, sautéed mushrooms and kale get seasoned with garlic and Mediterranean-style spices before being baked on a cheese-topped flatbread. A side of ranch for dipping makes each bite tastier than the last.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Pain plat
(Contient: Lait, Soya, Blé Peut contenir : Gluten)
227 g
Champignons
56 g
Chou frisé, haché
2 pièce(s)
Gousses d'ail
¾ tasse(s)
Mozzarella, râpée
(Contient: Lait)
4 cs
Vinaigrette ranch
(Contient: Lait, Oeuf Peut contenir : Noix, Blé, Poisson, Moutarde, Sésame, Soya, Sulfites)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
7 g
Mélange d'épices méditerranéen
(Peut contenir : Noix, Blé, Moutarde, Sésame, Soya, Sulfites, Triticale, Lait, Arachides)
250 g
Saucisse italienne douce, sans boyau
Pas inclus dans votre livraison
2 cs
Huile*
0.06 cc
Sel*
0.06 cc
Poivre*
Ustensiles
Instructions
- Thinly slice mushrooms.
- Roughly chop kale leaves. Discard ribs.
- Peel, then mince or grate garlic.
- On an unlined baking sheet, arrange flatbreads, then brush with 1 tbsp oil. (NOTE: For 4 portions, divide flatbreads between 2 baking sheets, using 1 tbsp oil per sheet.)
- Toast on the middle rack of the oven for 3 min, until softened. (NOTE: For 4 portions, toast on the top and middle racks of the oven, rotating baking sheet positions halfway through.)
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When hot, add mushrooms. Cook for 3-5 min, stirring occasionally, until softened.
- Add kale, half the Mediterranean Spice Blend (use all for 4 portions), garlic and 2 tbsp (4 tbsp) water.
- Cook for 1-2 min, stirring occasionally, until kale is slightly wilted and water is mostly evaporated.
- Season with salt and pepper, to taste.
- Spread a small amount of ranch dressing over flatbreads.
- Top with mozzarella and veggies.
- Sprinkle Parmesan over top.
- Bake on the middle rack of the oven for 7-8 min,* until flatbreads are golden and kale is crisp.
- Cut flatbreads into wedges, then divide between plates.
- Serve remaining ranch dressing on the side for dipping or dollop on flatbreads.
- Enjoy!
