Ingredients
The following ingredients have 4 Servings
- 1 batch parmesan peppercorn flatbread dough ((see recipe below))
- 2 Tbsp olive oil
- 2 cloves garlic, (minced)
- 2/3 cup tomato sauce
- 6 oz. fresh mozzarella cheese
- 1 1/2 cups shredded cheddar cheese
- 1/2 batch meatballs ((see recipe below))
- 2 cups roughly chopped kale leaves ((I recommend tuscan/dinosaur kale))
- 3/4 Tbsp rapid rise granulated yeast
- 1 1/2 cups lukewarm water
- 3/4 Tbsp salt
- 1 1/2 tsp sugar
- 1/8 cup extra-virgin olive oil
- 3 1/4 cups unbleached all-purpose flour
- 1/2 cup parmesan cheese
- 1/2 Tbsp cracked black pepper
- 1 lb. ground meat ((I used all beef, but you can use any combination of meat you want))
- 1/3 cup panko
- 2 cloves garlic, (minced)
- 1/4 cup freshly grated parmesan cheese
- 2 large eggs
- 1/4 cup finely chopped parsley
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 Tbsp olive oil
Instruction
- Pre-heat oven to 450 degrees.
- Divide dough into two portions and roll into two 10-inch rounds on a lightly floured surface.
- Brush 1 Tbsp of olive oil on each dough round and sprinkle garlic around.
- Spread 1/3 cup tomato sauce on each dough round and top each with 3 oz. fresh mozzarella cheese and 3/4 cup shredded cheddar cheese.
- Slice meatballs in half and divide between flatbreads. Sprinkle kale over the top.
- Bake flatbreads on pizza stones or foil-covered pans at 450 degrees for about 14-18 minutes, until crust is golden.
