12 oz. jar roasted red peppers, drained and chopped
3 x 2 oz. balls burrata cheese
Freshly ground black pepper, for topping
Ground cornmeal, for dusting pan
Instructions
Preheat oven to 425 degrees Fahrenheit.
In the bowl of a stand mixer or in a large bowl, combine warm water, sugar, and yeast. Let sit for 10 minutes to allow yeast to bloom.
Add 2½ cups of flour and 1 tsp. salt to mixture and mix to combine. Knead by hand or using a stand mixer with a dough hook until smooth and elastic, about 5-8 minutes. Add the last ½ cup of flour if dough is too sticky.
In a medium bowl, place the chopped kale. Massage 1 tbsp. olive oil into the kale using your hands.
Once the dough is ready, sprinkle a large rimmed baking sheet with cornmeal. You can roll the dough with a rolling pin, or spread with your fingers to fill the pan. Brush with the remaining 2 tbsp. olive oil, and sprinkle with ½ tsp. salt and Italian seasoning.
Top the dough with the kale and roasted red peppers. Tear the burrata into smaller pieces and place on top.
Bake for 12-15 minutes until crust is golden brown.
Top with freshly ground black pepper and serve!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/roasted-red-pepper-burrata-and-kale-flatbread/