Featured: Tuscan kale, basil
Cuisine: Rustic Italian
Why it’s heart-healthy: Kale adds fiber and folate; mushrooms are rich in potassium and antioxidants
Allergens & swaps:
- Contains: Gluten (flatbread), dairy (cheese)
- Swap with: Gluten-free crust and dairy-free mozzarella
Tip: Brush kale with garlic oil before baking for crisp texture and rich flavor.
Ingredients
1 whole wheat or gluten-free flatbread
1 cup mushrooms, sliced
1 cup Tuscan kale, chopped
1 tbsp olive oil
1 garlic clove, minced
1/4 cup shredded mozzarella (or dairy-free cheese) 1 tbsp fresh basil, chopped
Preparation
Preheat oven to 200°C.
Sauté garlic and mushrooms in olive oil until soft.
Add kale and cook until wilted.
Top flatbread with mushroom-kale mixture and cheese.
Bake for 8–10 minutes or until cheese is melted. Sprinkle with fresh basil before serving.