Toasted Pernil Flat Bread
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
Tangy lemon, creamy chevre, crisp kale, fresh zucchini, caramelized tomatoes and a thin flat bread is all you need to get the party started.
  • ½ ball whole wheat pizza dough
  • ¼ tsp red pepper flakes
  • 2 tbsp chèvre, goat cheese
  • ½ lemon, juice only
  • ½ cup chopped kale leaves, packed
  • ¼ cup olive oil
  • salt and pepper to taste
  • 1 roma tomato, sliced
  • 1 small zucchini, sliced
  • 1 cup shredded pernil, packed
  1. Preheat oven to 425. Spray baking pan with olive oil and set aside.
  2. Roll out pizza dough (only half of package) on a lightly floured surface until it is about 10-12 inches in length and 6-8 inches in width. transfer dough to baking sheet.
  3. Press dough down with finger tips to create divots all over the dough. Bake for 8 minutes, until bottom is crispy but top has not browned.
  4. Meanwhile, in a food processor combine red pepper flakes, chèvre, lemon juice, kale and olive oil. Process until a smooth green cream forms.
  5. Top warm flatbread evenly with ½ pesto mix.
  6. Layer tomato and zucchini evenly on top.
  7. Sprinkle pernil over flatbread and transfer back to the oven, baking for another 5 minutes until pesto bubbles, the veggies cook through and the pernil is burned at the tips.
Recipe by Honest Cooking by Mercato Fabbrica at