1/4cupfinely diced sun dried tomatoes (packed in oil is best, drained and patted dry)
1clovegarlic, minced (I used a small clove)
3cupsfinely chopped kale
1/4cupfinely diced water chestnuts (from a can)
1/4cupminced fresh parsley
2ouncesreduced-fat cream cheese
1/4cup2% or whole milk
3/4cupgrated Parmesan cheese
2Flatout Artisan Thin Pizza Crusts
Preheat oven to 375°F.
In a large skillet, heat oil over medium heat. Add onion and sundried tomatoes and cook, stirring, until onion is translucent, about 3 minutes. Add garlic and cook until fragrant, about a minute. Add kale and cover, cooking for 3-5 minutes or until kale is wilted, stirring occasionally.
Reduce heat to medium low and add water chestnuts, parsley, cream cheese, milk, Parmesan cheese, and nutmeg. Stir and continue to cook until cheese is melted and all ingredients are combined.
When oven is preheated, place the two Flatout Artisan Thin Pizza Crusts on a baking sheet and prebake for 2 minutes. Remove from oven and carefully spread on kale mixture. Return to oven and bake for 4-5 minutes or until crust is golden brown and topping is heated through.
Slice and serve immediately.
I line my baking sheet with foil or parchment paper for easy clean-up!Nutrition information is based on all ingredients except Flatout Artisan Thin Pizza Crusts. Please see package for nutrition information.