By now it’s not news that kale and other dark, leafy greens are good for you. Kale is in every salad, stir-fry, and grain bowl from here to Portland, both Maine and Oregon!

But what might be bigger news is that kale can actually taste good with the right ingredients. And yes, in my opinion, there is a difference between eating something that is good for you just because, and eating something that is good for you because it tastes good. One is doubly rewarding, and makes you crave food that is good for you. The other, well, could lead to pendulum like swings in one’s diet.

This flatbread recipe is all about balancing healthfulness and flavor. The kale we use is frozen, allowed to thaw, then squeezed dry, ridding it of extra moisture. We also add a lot of robust flavor like garlic, sun dried tomatoes, and fresh herbs. The result is a chicken flatbread pizza that you’ll hopefully return to again and again, because it tastes great and it doesn’t kill your dietary goals.

By all means, use chard, spinach, collard, or dandelion greens in place of the kale if you wish. This recipe is about packing in the dark greens, no matter what they are!

Amy at Flatout

Kate Ramos of ¡Hola! Jalapeño cooks up a sweet and spicy flatbread pizza on the grill that’s the perfect blend of delicious. Smoky chipotles, honey, and tender chicken fresh off the grill…who could ask for a better flatbread recipe? Thanks, Kate!

Potato lovers rejoice! Though potatoes often get a bad rap for their association with empty calories (like french fries and hash browns), potatoes are actually high in great things like fiber, vitamins and minerals. And when combined with our Artisan Flatbread Thin Crust, you reap all the benefits.

By now it may not be a secret that I LOVE roasted garlic. well, actually, I love all things garlic, but roasted garlic holds a special little place in my garlic bulb shaped heart. And this year, for the first time ever, I am growing my own garlic in the front yard, in between the hostas and the lilies. My packages of flatbreads are fluttering in anticipation for what I will do with them once the garlic is harvested and cured and ready to eat.

It just takes so darn long to grow! I planted my cloves back in October, and everyday I check on their progress, water them, and wait. Finally, though, we are down to the final weeks before I get to harvest. I guess the old adage “all good things take time” is true in this case: once the whole process is finished, we will have 40-60 bulbs of the snappiest, freshest, juiciest garlic this side of the Des Plaines river! If it works well, next year I am pretty sure I am going to need a bigger patch of land, in order to grow even more.

Roasted garlic is fab for flatbread because it gives tons of flavor and some much needed moisture to the recipes for the flatbread wraps, pizzas, and sandwiches without adding on the calories. The garlic flavor is mellowed, too, so you can relax about eating so much. It’s totally fine.

This chicken pizza is a huge hit for kids and adults alike in our house. The garlic paste acts as a sauce on the flatbread and the whole pizza can be made in under 15 minutes, if you have the garlic roasted already.

Dried or fresh oregano works equally well in this flatbread recipe, too. Garlic, oregano, chicken: the perfect trifecta of flavor your flatbread craves!

Amy at Flatout