Monday, February 7, 2011

Kale & Pancetta Flatbread

This is tasty.

And really simple. Watch.

Sauté chopped pancetta in olive oil (about 2 TBSP) until crispy. Lower the heat and add 2 cloves of minced garlic and cook until fragrant, about a minute.
Add chopped kale leaves (about 2 cups) and wilt down.
(Some chopped porcini mushrooms would also be delicious in this. Add at the same time as the garlic if you choose to include them.)
Use a minimal amount of salt to season as the pancetta is salty by itself.

Spread over pizza dough or flat bread that you have rolled out to your desired thickness.
I par-bake my crust for about 5 minutes before adding toppings.
Do not waste any of the flavorful oil in the pan. If you have enough, brush the edges of the crust with the oil so they brown nicely and have extra flavor.

Top with some torn fresh mozzarella and basil.
Bake as directed for your dough.
For me that's 12 minutes at 450º

Optional finish to this would be to drizzle some good olive oil over the top, or even an infused oil.
I have a lovely sage & mushroom infused olive oil which added a lovely depth of flavor.


Simple but tasty, and yet another way to use up ingredients in your fridge.

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