This sheet-pan flatbread pizza with kale is perfect for a gathering or a fast and easy dinner.
Every party needs pizza.
This thin-crust flatbreadlayered with a punchy base, crunchy kale, and melty mozzarellais dressed to impress.
Photo: Victor Protasio
Using fresh store-bought pizza dough cuts the prep time significantly.
Because the dough is stretched directly on an oiled baking sheet, there’s no mess to clean up.
(Or, for extra luxe points, use creme fraiche instead of sour cream.)
Cut it into small squares for bite-sized appetizers or as you wish for a satisfying meal.
Toss together kale, salt, pepper, and 2 tablespoons oil in a large bowl.
Combine sour cream and mustard in a separate bowl, stirring until smooth.
Brush a large, rimmed baking sheet with remaining 1 tablespoon oil.
Place dough on a work surface and flatten with your palm.
Spread sour cream mixture over dough, reaching all the way to edges.
Sprinkle evenly with cheese.
Top with kale, pressing gently into dough.
Bake until crust is golden brown around edges and kale is browned in spots, about 20 minutes.
Squeeze lemon wedges over flatbread to taste.
Cut flatbread into 24 pieces.
Serve warm or at room temperature.
