Pepperoni & Kale Flatbread

This flatbread makes a delicious dinner for one or can be cut into pieces as a party appetizer! Look for thin pre-baked flatbread or pizza crust at your grocery store.

Makes 1 flatbread

1 pre-baked pizza or flatbread crust
1 1/2 tablespoons jarred roasted red tomatoes, finely chopped*
2 teaspoons We Olive Black Olive Tapenade
1 oz pepperoni, sliced into strips
2 tablespoons Kalamata olives, chopped
Half ounce kale, sliced (a good handful!)
1 1/2 teaspoons We Olive Arbequina Extra Virgin Olive Oil
1/4 cup Fontina, shredded
1 1/2 teaspoons We Olive Fresh Garlic Olive Oil
1 1/2 teaspoons We Olive Blackberry Balsamic Vinegar

Preheat oven according to pre-baked pizza crust manufacturer’s directions.

In a small bowl, combine the chopped roasted tomatoes and the tapenade. Spread the mixture evenly over the surface of the pre-baked crust, covering the entire surface. Distribute the pepperoni and then olives, evenly over the flatbread.

Toss the sliced kale with the Arbequina EVOO and place evenly over the top of the flatbread. Top with shredded cheese. Bake according to pre-baked crust manufacturer’s directions. Meanwhile, whisk together the oil and vinegar. Remove the flatbread from the oven when cooked and cut into equal servings. Drizzle with oil and vinegar and serve.

*You can find jarred roasted red tomatoes at better grocery stores or in the deli with fresh olives and peppers.

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