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.
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Makes: 4 servings
Ingredients
- 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 ½ Tbsp honey
- ⅓ cup feta cheese, crumbled
- 2 cups chopped kale (ribs removed)
- ¼ cup pomegranate arils
Instructions
- 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!
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