Craving pizza but don't want the guilt? Give this protein packed flatbread a try. You can also add any other toppings that you love on your pizza to this recipe. If you have kids get them in the kitchen to help you assemble the flatbreads.
Makes 3 Flatbreads - Serving Size ½ Flatbread
3 tablespoons extra-virgin olive oil, divided
2 tablespoons minced garlic
¼ teaspoon crushed red pepper, or to taste
16 ounces 93%-lean ground turkey
½ teaspoon fennel seeds (optional)
¼ teaspoon Italian seasoning
½ teaspoon paprika
¼ teaspoon kosher salt, divided
6 cups lightly packed pre-chopped kale or baby kale
1 tablespoon red-wine vinegar
3 8-inch naan breads (whole grain would be the healthiest choice)
1 ½ cup mozzarella cheese (I used fresh)
Pizza sauce for dipping (optional but delicious)
Position rack in upper third of oven; preheat broiler to high.
Heat 2 tablespoons oil, garlic and crushed red pepper in a large nonstick skillet over medium-high heat. As soon as the garlic starts to sizzle, add turkey, spices and 1/8 teaspoon salt. Cook, breaking up the turkey with a wooden spoon, until it is almost cooked, 2 to 3 minutes.
Add kale, vinegar and the remaining 1/8 teaspoon salt; cook, stirring, until the kale is wilted and the turkey is no longer pink, 2 to 3 minutes more. Remove from heat.
Place naan on a large baking sheet and brush with the remaining 1 tablespoon oil. Top with equal portions of the turkey mixture and mozzarella.
Broil until the cheese is melted and the edges are starting to brown, 2 to 4 minutes. Cut in half and serve with warm pizza sauce for dipping.
Nutrition Information: Calories: 358, Protein: 28.5g, Carbohydrates 26.2g, Fat: 15.3g, Saturated fat: 6.2g, Sodium: 575mg