Sourdough Roasted Kale and Pepper Flatbread
Crispy sourdough flatbread topped with roasted kale, sweet peppers, and garlic. This flavourful plant-based recipe is an easy and delicious way to use sourdough starter for a satisfying lunch, dinner, or appetizer.
Ingredients
Sourdough Pizza Dough
- 2 cups unbleached all purpose flour
- ¼ cup sourdough starter
- 1 tbsp olive oil
- 1 tsp salt
- ¾ - 1 cup water
Flatbread Toppings
- 170 grams fresh kale washed, stems and ribs removed, and chopped
- 2 tbsp olive oil
- salt to taste
- 1 - 2 hot peppers sliced (jalapeno and fresno are good choices)
- 5 cloves garlic sliced
- 227 grams plant-based mozzarella shredded
- 170 grams plant-based parmesan grated
Instructions
Prepare the Sourdough
Mix Ingredients
- Add all sourdough crust ingredients to a large bowl and mix well.
Bulk Ferment
- Cover the bowl with plastic wrap and allow to ferment for several hours. The dough should roughly double in size (the dough can be prepared the night before and left to ferment overnight).
Stretch and Fold
- Using wet hands, stretch and fold the dough over itself several times.
Cold Ferment/Freeze
- Transfer the dough from the bowl to a floured surface and divide into two pieces.Take two pieces of plastic wrap large enough to completely wrap each piece of dough and spray one side with olive oil.Place a piece of dough on each piece of greased plastic wrap tightly.Place the wrapped dough in a bowl and refrigerate for 8 hours.Alternatively, you can place the dough in a covered bowl and freeze until ready to use.
Preheat Oven
- Preheat oven to 475 F.
Roll Out Sourdough Crust
- Remove dough from the fridge and unwrap. Transfer the dough to a lightly floured surface (if frozen, allow it to defrost in the fridge or on the counter first).Using a floured rolling pin, roll out the dough until you have a round or square shape roughly 8-10” inches in diameter.
Transfer Dough to Griddle
- Have a cast-iron griddle preheating over medium heat while rolling out the dough.Once hot, add enough olive oil to cover the pan.Carefully transfer the rolled-out dough to the griddle (this will give it a crispy bottom). Drizzle with a little olive oil, then prepare the veggies.
Prep Veggies
- Add kale to a large bowl and sprinkle with olive oil and salt. Massage for about a minute.
Assemble Flatbread
- Evenly spread half of the garlic, cheese, peppers and lastly, kale, over the crust.
Bake Flatbread
- Transfer the cast iron griddle to the oven and allow to bake for 4-5 minutes. The crust will be golden brown and the kale charred-looking when ready.Remove from the oven and transfer flatbread to a wooden cutting board using tongs (I slide it from the griddle to the board).Repeat the process for the second flatbread.Cut into wedges and enjoy hot!
Notes
- Storage and reheating: leftovers can be stored in the fridge for up to two days. Place in the oven at 375 F for 5-8 minutes to reheat.
- Variations: try using sweet peppers instead of hot for a more kid-friendly version, or add plant-based sausage for added protein.
- Cold proof times: the sourdough can be left to proof in the fridge for more than 8 hours if needed, but no more than 24 hours in my experience. The longer the cold proof, the tangier the flavour.
- Sourdough starter: I’ve used both fed and unfed starter to make the dough with good results. The only difference is that the bulk fermentation time may need to be increased if using unfed starter.