Crispy Kale, Habanero, and Pomegranate Flatbread
This crispy kale flatbread is topped with spicy habanero peppers, pomegranate arils, feta cheese, and honey for an incredibly unique and totally mind-blowing flavor combination.
Servings: 4 servings
- 1 batch flatbread dough (or you can use store-bought)
- 1 habanero pepper, finely chopped (remove seeds for less heat)
- 2 cloves garlic, minced
- 1 tsp, plus 1 Tbsp olive oil, divided
- 1 1/2 Tbsp honey
- 1/3 cup feta cheese, crumbled
- 2 cups chopped kale (ribs removed)
- 1/4 cup pomegranate arils
Pre-heat oven to 450 degrees.
In a small pan over medium, heat 1 teaspoon olive oil. Add finely chopped habañero and minced garlic to the pan. Cook for about one minute until pepper is softened a bit but but before garlic browns.
Roll dough out as thinly as you can and place on a pizza stone or a foil-covered pan.
Brush tablespoon of olive oil on dough and sprinkle pepper and garlic mixture around. Top with feta cheese and drizzle honey all around.
Put flatbread in oven for 10 minutes. Remove from oven and top with kale. Place back in the oven for about 5 minutes, until kale is crispy and flatbread dough is starting golden at edges. Remove from oven and sprinkle pomegranate arils on top.
Slice and serve!