This flatbread uses a tortilla as a base and is super easy to put together. You can make the pesto ahead of time to make dinner go even faster. It tastes fantastic, mixing many flavors. The highlight is the kale pesto made with Pickle Creek Greek Basil & Garlic Olive Oil and Lemon Basil Balsamic Vinegar. Enjoy!

Print Recipe

Sweet and Tangy Tortilla Flatbread

Course

Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 2 spinach & herb tortillas
• 1/3 c Pickle Creek Greek Basil & Garlic Infuse Olive Oil
• 4 c fresh kale leaves, stems removed, chopped
• 1 lemon
• 2 Tbsp Pickle Creek Lemon Basil Balsamic Vinegar
• 1 clove garlic
• 1/4 c walnuts
• 1/3 c freshly grated Parmesan
• 1 c Italian shredded cheese blend
• 4 slices Deli honey ham
• 1/2 jar pickled banana pepper rings
• Salt & freshly ground black pepper

Course Main Dish Cuisine American Prep Time 10 minutes Cook Time 10 minutes Servings people Ingredients 2 spinach & herb tortillas 1/3 c Pickle Creek Greek Basil & Garlic Infuse Olive Oil 4 c fresh kale leaves, stems removed, chopped 1 lemon 2 Tbsp Pickle Creek Lemon Basil Balsamic Vinegar 1 clove garlic 1/4 c walnuts 1/3 c freshly grated Parmesan 1 c Italian shredded cheese blend 4 slices Deli honey ham 1/2 jar pickled banana pepper rings Salt & freshly ground black pepper

Instructions

1. Wash kale leaves well and squeeze out any excess water. Zest and juice the lemon. Add the kale, lemon juice, 1/2 tsp lemon zest, Lemon Basil Balsamic Vinegar, Greek Basil & Garlic Olive Oil, garlic, walnuts, Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper to a food processor. Pulse and process until the mixture is well blended and looks like pesto. Taste and adjust seasonings if needed.
2. Preheat oven to 400 F. Drain the banana peppers and pat dry with a paper towel. Cut the ham into bite-sized pieces.
3. Grease a baking sheet with Greek Basil & Garlic Olive Oil (use parchment paper for easier cleanup). Place tortillas on the baking sheet and spread ~2 Tbsp kale pesto on each tortilla. Distribute the ham and banana peppers evenly across the tortilla. Cover with a handful of shredded Italian cheese.
4. Bake ~10 minutes, until cheese has browned and the edges of the tortilla are crispy. Slice and serve hot. Enjoy!

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