Kale Pesto Flatbread

• 1 cup chopped fresh kale leaves
• 3 tablespoons shredded Parmesan cheese
• 1 tablespoon chopped walnuts
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/8 teaspoon pepper
• 1-1/2 cups reduced-fat ricotta cheese
• 2 whole grain naan flatbreads
• 1 package (8 ounces) frozen artichoke hearts
• 3 pickled hot cherry peppers, chopped
• Thinly sliced fresh basil leaves

1. Preheat oven to 450u0b0. Place first six ingredients in a blender; process until smooth. Add ricotta cheese; pulse just until combined.
2. Place flatbreads on a
3. . Spread with kale mixture; top with artichoke hearts. Bake until crust is lightly browned, 10-12 minutes. Top with peppers and basil.

fresh kale leaves, parmesan cheese, walnuts, olive oil, garlic, pepper, ricotta cheese, grain naan flatbreads, frozen artichoke, peppers, basil leaves

Taken from www.tasteofhome.com/recipes/kale-pesto-flatbread/ (may not work)