If you ask us, the best way to manage healthy eating is to balance it with a smidge of indulgence. That’s what this Whole Wheat Kale and Brussels Sprout Flatbread is all about. Joining the forces of the classic frisée aux lardon salad and a light and healthy(ish) pizza might just make lunchtime the highlight of your week. First, bake up a quick and easy cracker-style Whole Wheat Flatbread crust. Then, load it with tons of hearty, nutrient-dense greens, drizzle it with a warm, sherry and Bacon Vinaigrette and finish it off with a runny, sunnyside egg and generous sprinkle of pecorino cheese. Voila! Salad pizza is served!
Fiber-licous, Thin & Crispy Whole Wheat Flatbread
The base of this yummy kale and Brussels sprout pizza is an ultra-thin Whole Wheat Flatbread. Unlike traditional pizza dough, this flatbread bakes up quickly with no yeast and no fuss. A combination of all-purpose and whole wheat flours strike the perfect balance: crisp-and-sturdy, thin-and-chewy while keeping things light, crunchy and guilt-free. After a quick mix and a brief kneading, the dough will need to rest. This rest will allow the gluten to relax and flours to hydrate. Meanwhile, you can preheat your oven and prepare your other ingredients during that time. Once rested, you can easily roll the dough out super thin. Then, prick the dough with a fork (called docking, to allow steam to escape and prevent rising). Next, brush the dough with a garlicky olive oil and bake until crisp in a hot oven. Finally, time for toppings! Kale and Brussels sprouts, here we come!
Modern Praise for Salade Lyonnaise with Kale and Brussels Sprouts
The flavors of this flatbread were inspired by the classic frisée aux lardon salad hailing from France’s city of Lyon. Often known as SaladeLyonnaise, this timeless bistro standard is composed of bitter, curly endive topped with a fresh-poached egg, rendered pork belly and a warm bacon-fat dressing. Here, as any Americana-Nouveau chef could approve, we are substituting the more delicate frisée greens with hearty, shaved kale and seared brussels sprouts. To prepare, we recommend chiffonade-ing (thinly shaving) the kale leaves. First, start by removing the leaf’s spine and tightly rolling it, as you would a cinnamon roll. Then, with a very sharp knife, shave the roll of kale perpendicularly to create long, thin ribbons.
Bacon Me Crazy & Healthier or Vegan Variations
The hallmark of any Salade Lyonnaise, and likewise the hero of this Simple Kale and Brussels Sprout Flatbread is the warm bacon-y vinaigrette. We recommend using a good-quality, thick-cut slice of bacon (preferably without nitrates). The rendered bacon fat left in the pan becomes the base for the flavorful vinaigrette to come. That being said, if you’re not a bacon-eater (respect) or would like to opt for an even healthier option (we’re singing your praises), feel free to substitute a turkey-bacon or your favorite plant-based bacon alternative. Instead of bacon, cook either substitute according to package instructions. When the time comes, add a tablespoon of olive oil to sauté your shallot and accomodate for the missing (but essential) fat in your dressing. See notes below the recipe for further clarification.
While not typical of classically prepared frisée aux lardon, we love the sharp, salty tang of Pecorino cheese. Paired with this flatbread’s hearty kale, Brussels sprouts and bacon – pecorino is an easy upgrade. If you can’t find Pecorino (a hard, Italian sheep’s milk cheese), a nice Parmesan or Grana Padano make fine alternatives. As for the egg, here, we have foregone the sometimes temperamental poach. Instead, we opted for the fool-proof sunnyside treatment that leads to a gooey bullseye of dippable, runny-yolk goodness. While optional, the added protein will keep you full and energized for hours to come.
Share your Success!
This Simple Kale and Brussels Sprout Flatbread with Bacon helps us power through our days energized and satisfied. We hope you enjoy this delicious salad-topped Whole Wheat Flatbread and it helps you strike some balance in your life! If this recipe makes its way to your table be sure to drop us a comment below! And, as always, tag @foodworthfeed in your Instagram posts and stories. We love having a seat at your table, you’ll always have one at ours!
5 medium Brussels sprouts, sliced in rounds about 3 millimeters (⅛ inch) thick
1 large leaf of kale, finely shaved
Cooking spray or neutral oil, as needed
1 slice (about 65 grams) thick-cut bacon or bacon substitute (See Note: b.), sliced in 6 millimeter (¼ inch) strips
14 grams (1 ½ tablespoons) shallot, small-diced
45 milliliters (3 tablespoons) sherryvinegar
15 milliliters (1 teaspoon) whole-grain or dijon mustard
15 milliliters (1 teaspoon) honey
Fine, sea or kosher salt, to taste
Fresh ground black pepper, to taste
Pecorino cheese, as desired
Lemon wedges, for serving
Whole Wheat Flatbread:
Gather, measure and prepare the recipe ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible
Place a heavy-bottomed, oven-safe skillet [preferably a 10 – 12 inch (25 – 30 centimeter) cast iron] in the bottom-third of the oven. Preheat the oven to 500 degrees Fahrenheit (260 degrees celsius). (See Note: c.)
Combine all-purpose flour, whole wheat flour, baking powder and ½ teaspoon of salt in a small mixing bowl and whisk to combine. Add about 60 milliliters (4 tablespoons of water and stir to create a shaggy dough. Using your hand, begin to combine and fold the dough. If excess flour remains, add water a teaspoon, or so, at a time until combined. Dough should be tacky, but not overly sticky. Turn dough onto a clean work surface and knead, flouring lightly to prevent sticking, for one to two minutes until homogenous. Allow dough to rest, wrapped in plastic or covered with a damp kitchen towel, for 15 or more minutes while you prepare the other ingredients.
Meanwhile, combine garlic, olive oil, black pepper and a pinch of salt in a small bowl and set aside.
Once rested, roll dough to a very thin circle about 25 centimeters (10 inches) in diameter. If dough shrinks or resists rolling, allow it to rest, covered in plastic or a damp kitchen towel for five additional minutes before continuing to roll to size. With a fork, evenly pierce holes over the surface of the dough about 10 – 15 times.
Carefully remove the preheated skillet to your stovetop (or other heat-safe surface). Place the rolled dough in the skillet taking care not to burn your hands. Brush garlic oil over the entire top surface of the dough and return to the oven. Bake for five minutes until crisp. Flip the dough in the pan and continue to bake for an additional 2 – 3 minutes until edges are golden and dough is rigid. Remove from the oven and transfer the crust to a cooling rack. (See Note: d.)
Kale and Brussels Sprout Salad
Gather, measure and prepare the recipe ingredients as listed.
Transfer your now empty, but still hot, skillet to the stovetop and set over medium-high heat to maintain its temperature. Add Brussels sprouts to the pan, and let sear, undisturbed, for one to two minutes. Do not overly cook the brussel’s sprouts, some raw texture is okay. Remove from the pan when Brussels sprouts are bright green and one side is beginning to char. Once cooled slightly, toss with kale and set aside.
Remove pan from the heat to cool down for one to two minutes before proceeding. Add bacon to the pan and begin rendering, turning the pan’s heat to medium-low when the pan becomes too cool and the sizzling subsides. Cook bacon until preferred doneness and remove from the pan to a paper-towel lined dish. Set aside. (If using a bacon substitute, See Note e.)
Bacon Vinaigrette & Assembling the Flatbread
Without draining the rendered bacon fat from the pan, add shallot and saute until translucent, about one minute. Add sherry vinegar, mustard and honey to the pan and swirl the pan until sauce has thickened, about one minute longer. Season vinaigrette to taste before pouring over kale and Brussels sprouts. Add bacon and toss to combine.
Meanwhile, if using the egg, heat a small nonstick skillet over medium-low heat with a small amount of cooking spray or neutral cooking oil. Add your egg to the pan, taking care not to break the yolk, and cook, uncovered, about 3 minutes or until whites are fully opaque.
To build the Kale and Brussels Sprout Flatbread with Bacon: Arrange the salad over the Whole Wheat Cracker Crust, garlicky-side up, and add Pecorino, as desired, if using. Top salad with the sunnyside egg, if using and serve alongside some fresh lemon wedges. Slice and enjoy immediately!
a. Feel free to substitute whole wheat flour with additional all-purpose flour, if preferred. You may need to slightly decrease the quantity of water to prevent an overly sticky white dough.
b.If opting for a turkey-bacon or plant-based bacon substitute, add one tablespoon of olive oil to saute shallots and make up for the lost bacon fat. (See Note e.)
c. Alternatively, you can cook this crust on a preheated pizza stone, if you have one. When the time comes, preheat a skillet over high heat on the stove top to sear your Brussels sprouts.
d.Transferring the dough to a cooling rack allows any soggy-inducing steam to escape from beneath the dough, keeping it crisp. If you do not have a cooling rack, prop an overturned spoon beneath the fresh-from-the-oven crust to allow steam to escape the dough’s underside.
e. If using a turkey-bacon or plant-based bacon substitute, add one tablespoon of olive oil to the skillet over medium-low heat and heat until shimmering before proceeding.
Category:Lunch, Dinner, Pizza
Cuisine:New American, French
Keywords: Kale and Brussels Sprout, Bacon Vinaigrette