Sweet and Tangy Tortilla Flatbread
Servings Prep Time
2people 10minutes
Cook Time
10minutes
Servings Prep Time
2people 10minutes
Cook Time
10minutes
Ingredients
  • 2 spinach & herb tortillas
  • 1/3c Pickle Creek Greek Basil & Garlic Infuse Olive Oil
  • 4c fresh kale leaves, stems removed, chopped
  • 1 lemon
  • 2Tbsp Pickle Creek Lemon Basil Balsamic Vinegar
  • 1clove garlic
  • 1/4c walnuts
  • 1/3c freshly grated Parmesan
  • 1c Italian shredded cheese blend
  • 4slices Deli honey ham
  • 1/2jar 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!