Serves 2-4
Ingredients:
Dough:
- 1 ¼ cup all-purpose flour
- 1 ¼ cup whole-wheat flour
- 1 packet instant dry yeast
- 2 tsp granulated sugar
- 1 cup warm water
- 1 tbsp olive oil
- 1 tsp salt
Toppings:
- Leafy portions from 8 stalks of kale, chopped (remove central rib)
- 1 sweet potato, peeled and cubed
- 1/2 red onion, sliced
- 2 garlic cloves, minced
- 2 sprigs fresh oregano
- 1 tbsp olive oil
- Salt and pepper to taste
Preparation:
In a small bowl, mix yeast, sugar, and warm water. Stir and allow to sit about 5 minutes or until bubbles form. Using a stand mixer fitted with the hook attachment, mix the flour and water mixture on medium speed, then add half the olive oil. Allow to mix until dough ball has formed.
Remove dough and drizzle bowl with remaining oil, then place dough back in oiled bowl. Cover with a towel and set aside and let rise. After an hour, remove dough, divide into two balls, and roll each onto floured surface until about ¼ inch thick. Place rolled dough on grill, heated to medium-high. Cook on each side about 1-2 minutes or until grill marks appear.
In a sauté pan, cook sweet potatoes in olive oil over medium heat, stirring occasionally. Add onions and garlic, then cook 7 minutes more. Lastly, add kale, salt, and pepper. Continue to cook for 5 minutes and remove from heat.
Top each flatbread with kale mixture and sprinkle with oregano. Serve immediately.
