I get asked all the time where my recipe ideas come from, and the truth is that this one came from me finding a half-empty jar of roasted red peppers in the refrigerator that needed to be used up. Isn’t that what happens to so many of us come dinnertime? We open up the refrigerator and pantry looking for inspiration? P.s. on the blog soon I’m going to share the items that I always keep in my refrigerator and pantry to make sure you’re in a good place when this happens to you. Anyways, this flatbread is such a great way to use roasted red peppers. Combined with crispy kale and creamy burrata, it’s just about perfect for dinner.
In addition to this recipe having good-for-you ingredients in it, it’s ready in about 30 minutes (even less if you use a premade dough), and meatless if you’re looking for a vegetarian option. I can see myself making this in the summer and enjoying a glass of wine with it on the patio after the kids go to bed. It’s 70 degrees in Washington right now, so those days may be closer than we think.
Since this flatbread has both roasted red peppers and kale on it, I think it’s basically a health food. A simple yeast dough brushed with olive oil and topped with Italian seasonings is the perfect base for the vegetables and creamy burrata.
Burrata is possibly my favorite cheese to put on pizza, and I’m sure I’m not alone in that. It’s so creamy and melts perfectly onto the dough. A crack of freshly ground pepper completes this super easy meal! You can even cut it into smaller pieces for a crowd-pleasing appetizer. Whenever you serve it, it’s not going to last long!
- 1¼ cups warm water
- 1 tbsp. granulated sugar
- 2 tsp. active dry yeast
- 2½ - 3 cups all-purpose flour
- 1½ tsp. salt, divided
- 3 tbsp. olive oil, divided
- 2 tsp. dried Italian seasoning
- 4 large stalks of kale, stems removed, chopped
- 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
- 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!
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