Asparagus, Kale and Ricotta Flatbread
Prep time
Cook time
Total time
Recipe type: appetizer, lunch, <g class="gr_ gr_72 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="72" data-gr-id="72">vegeterian</g>
Serves: 4 appetizers
  • ½ ball whole wheat or multigrain pizza dough
  • ½ pound asparagus, cut into ½-inch pieces and halved lengthwise if thick
  • ¼ teaspoon sea salt
  • Freshly ground pepper to taste
  • ½ cup destemmed, finely chopped, packed kale
  • 2 cloves garlic, minced
  • 2 teaspoons + 2 teaspoons extra virgin olive oil
  • ½ cup part-skim ricotta
  1. Preheat oven to 450 degrees F. Line baking sheet with parchment paper.
  2. In a medium bowl, toss together asparagus, salt, pepper, kale, garlic, and 2 teaspoons oil.
  3. Roll out pizza dough and transfer to lined baking sheet. Spread ricotta onto the dough and then top with asparagus mixture. Brush the crust with remaining oil.
  4. Bake for 10-15 minutes until crust is golden.
Recipe by Hälsa Nutrition at