Sausage, Mushroom and Crispy Kale Flatbread

Name: Sausage, Mushroom and Crispy Kale Flatbread | KitchenAid US
Prep time: 20
Cook time: 15
Total time: 35
Yield: 12
Ingredients: Cornmeal; 2 Tbsp. grated parmesan cheese; 1 Tbsp. fresh rosemary; 1 cup mushrooms, sliced; ½ lb. Italian sausage, cooked; 1 cup mozzarella cheese, shredded; flatbread dough; ½ tsp. sea salt; 2 tsp. olive oil, divided; 1 bunch kale, tough vein removed

KitchenAid Chef

Prep

20min

Cooking

15min

Total

35min

Serving

12

Ingredients

Cornmeal

2 Tbsp. grated parmesan cheese

1 Tbsp. fresh rosemary

1 cup mushrooms, sliced

½ lb. Italian sausage, cooked

1 cup mozzarella cheese, shredded

flatbread dough

½ tsp. sea salt

2 tsp. olive oil, divided

1 bunch kale, tough vein removed

Step by step

Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 450°F.
Toss kale with 1 teaspoon olive oil. Arrange in single layer on Baking Stone. Cook until crisp, 5-6 minutes. Remove from Baking Stone and set aside.
Sprinkle parchment paper with cornmeal. Shape flatbread dough into a rustic oval, about ¼-inch thick with floured fingers on parchment paper.
Top dough with mozzarella, sausage, mushrooms and rosemary. Drizzle with olive oil.
Carefully slide dough with parchment on to Baking Stone. Bake 12-15 minutes until crust is golden and cheese is melted.