1 cup Cut ‘N Clean SuperKALE Salad
1 (Rustic White or Heritage Wheat) Flatout Thin Crust Flatbread
4 Tablespoons Green Enchilada Sauce or Salsa Verde
1 cup Mexican Blend Shredded Cheese
1/4 cup Whole Corn Kernels
1/8 cup Red Onion, diced
1/8 cup Jalapeño, seeded and diced
Cilantro and Lime to GarNish
Spread green enchilada sauce evenly over the Flatout Thin Crust Flatbread. Sprinkle cheese evenly over the sauce and add corn, red onion, jalapeño and Cut ‘N Clean SuperKALE Salad.
Bake flatbread pizza at 400°F for about 15 minutes until cheese is melted and bubbly and kale is crispy.
Remove from oven and GarNish with cilantro and lime juice. Enjoy!
Recipe by Garrett Nishimori, Cut 'N Clean Greens Chef
Photo by Maryam Nikkhah, vcfoto.com