- 1 pound Pizza Dough
- 6 ounces Ricotta Cheese
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Parmesan Cheese, Plus more for garnish
- 1 teaspoon Nielsen-Massey Pure Lemon Extract
- 1 cup Kale, Roughly chopped
- 1/2 teaspoon Crushed Red Pepper Flakes, Plus more for garnish
- 1 clove Garlic, Minced
- 1 1/2 tablespoons Olive Oil, Plus more for garnish
In a medium bowl, combine kale, 1/2 teaspoon red pepper flakes, garlic and 1 1/2 tablespoon olive oil. Toss to coat and let stand in the refrigerator until ready to use.
In a separate medium bowl, stir together ricotta, salt, pepper, Parmesan and lemon extract. Store in the refrigerator until ready to use.
Gently roll out pizza dough into an approximately 14 x 8-inch large rectangle.
Place the rolled out dough on a baking sheet that’s been flipped upside down and greased with olive oil.
Transfer the dough directly to the grill over direct heat and cook for 1 minute, until the dough is stiff on the bottom.
Turn over and grill until there are a few light grill marks on that side, approximately 30 seconds.
Remove the flatbread dough from the grill. Spread with 1/2 the ricotta mixture, leaving a crust around the edge.
Top with the marinated kale and then dollop the remaining ricotta mixture all over the dough.
Return the flatbread to the grill and cook over indirect heat until the cheese is warmed through, approximately 5 minutes.
Transfer to a cutting board, drizzle with olive oil and sprinkle with extra red pepper flakes and parmesan cheese as desired.
Cut and serve with fresh lemon wedges.