1 12″ prepared pizza dough/shell

1/4 c. olive oil, for brushing and drizzling

2 tsp. roasted garlic, minced

2 c. curly kale, chopped

Kosher Salt and fresh ground pepper to taste

Crushed red pepper flakes to taste

4 1-oz. slices fresh mozzarella

1 c. Asiago cheese, shredded and divided

1 c. Yukon gold potatoes, sliced and roasted with olive oil al dente

2 oz. thick-cut bacon, cooked and diced

Shaved Asiago for garnish, if desired


Preheat oven to 425F. Brush pizza dough or shell with olive oil; top with garlic. In medium bowl, toss kale with drizzle of olive oil and season with salt, pepper and crushed red pepper. Arrange mozzarella slices over crust and top with 1/2 c. shredded Asiago. Layer potatoes over top, followed by kale and diced bacon. Finish with remaining shredded Asiago.

Bake until crust is lightly browned and bubbling and cheese is melted. Transfer flatbread to work surface, drizzle lightly with olive oil, season to taste and if desired, finish with additional shaved Asiago.