Kale Flatbread Bites

If you're still trying to find something to take to a Christmas party or holiday get-together our friend Heather Berryhill has the perfect recipe for Kale Flatbread Bites in the Cooking Corner.

INGREDIENTS

1 small bunch Lacinato Kale, stems removed and chopped into large pieces. Approximately 2

cups packed

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Olive oil, for drizzling over kale and to grease a sheet pan

1 cup sour cream

3 tablespoons whole-grain mustard

1 pound store-bought pizza dough, at room temperature

6 ounces finely shredded low-moisture, part-skim mozzarella cheese (1½ cups)

1 lemon, quartered

DIRECTIONS

Preheat oven to 450°. Toss together kale, salt, pepper, and 2 tablespoons oil in a large bowl.

Combine sour cream and mustard in a separate bowl, stirring until smooth.

Brush a large, rimmed sheet pan with remaining approx. 1 tablespoon oil. Place dough on a

work surface and flatten with your palm. Place dough on baking sheet; stretch with your

fingertips until it reaches all corners of the baking sheet.

Spread sour cream mixture over dough, reaching all the way to edges. Sprinkle evenly with

cheese. Top with kale, pressing gently into dough.

Bake until crust is golden brown around edges, kale is browned in spots, and cheese is melted

for approximately 20 minutes. Squeeze lemon wedges over flatbread to taste. Cut flatbread into

24 pieces. Serve warm or at room temperature.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 24