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Kale Caesar Flatbreads with White Anchovies

Kale Caesar Flatbreads with White Anchovies

These Kale Caesar Flatbreads feature a tangle of baby kale dressed in a whipped feta caesar dressing topped with blood oranges and white anchovies served on a pillowy soft flatbread.
Prep Time 30 mins
Cook Time 25 mins
Resting Time 15 mins
Course Main Course
Servings 4


  • 1 Cast iron skillet


Fluffy Flatbread

  • cup warm water
  • 2 ½ tsp active dry yeast
  • 1 tbsp granulated sugar
  • ¾ cup Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • cups all-purpose flour

Whipped Feta Caesar Dressing

  • 185g (6.5oz) feta cheese
  • cup Greek yogurt
  • 2 oil-packed anchovy fillets
  • 1 clove garlic peeled
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp Dijon mustard

Kale Caesar Flatbreads

  • 1 batch Fluffy Flatbreads see above
  • 1 cup French green beans cut into thirds
  • 142g (5oz) baby kale
  • ½ batch Whipped Feta Caesar Dressing see above
  • 2 blood oranges peeled and sliced
  • ½ red onion sliced thin
  • 24 marinated white anchovy fillets


For the Flatbreads

  • Pour the water into a large bowl. Sprinkle the yeast over the surface of the water and add the sugar. Set aside for 10 minutes or until foamy.
    1¼ cup warm water, 2 ½ tsp active dry yeast, 1 tbsp granulated sugar
  • Add the yogurt, olive oil, and salt to the yeast mixture and whisk to combine. Add the flour and stir until a shaggy dough forms. Transfer the dough to a very well-floured surface and knead the dough briefly. **
    ¾ cup Greek yogurt, 2 tbsp olive oil, 1 tbsp kosher salt, 3¾ cups all-purpose flour
  • Roll the dough out into a thick rope and divide it into 8 evenly-sized pieces. Each piece should weigh about 100g each. Form each piece into balls, then cover them with a clean tea towel. Let the dough rest for 15 minutes.
  • Once the 15 minutes are up, place a large cast-iron skillet over medium heat. Add a tablespoon of oil. Roll one of the pieces of dough to a 1/4 inch thickness. Place the dough in the skillet and fry until bubbles form on the surface. Flip the bread and cook until golden on the opposite side. Transfer the flatbreads to a 150°F oven and repeat with the remaining pieces of dough.

For the Dressing

  • Place the feta, garlic, and anchovies in a large food processor and blitz until the mixture resembles breadcrumbs.  
    185g (6.5oz) feta cheese, 2 oil-packed anchovy fillets, 1 clove garlic
  • Add the yogurt and set the food processor to low. Slowly stream in the olive oil and lemon juice. Continue to blitz until a silky smooth dressing forms. Transfer the mixture to a bowl and stir in the Dijon mustard. Cover and set aside at room temperature until ready to serve. ***
    ⅔ cup Greek yogurt, 2 tbsp lemon juice, 1 tbsp olive oil, 1 tbsp Dijon mustard

For the Kale Caesar Flatbreads

  • Bring a small saucepan of water up to a boil. Salt the water and add the green beans. Cook for 2-3 minutes before draining and rinsing in cold water. 
    1 cup French green beans
  • In a large bowl place the baby kale. Add the green beans and the dressing. Toss to coat. Pile the kale mixture on top of the flatbreads and top with the blood oranges, red onion, and white anchovy fillets. Serve immediately. 
    1 batch Fluffy Flatbreads, 142g (5oz) baby kale, ½ batch Whipped Feta Caesar Dressing, 2 blood oranges, ½ red onion, 24 marinated white anchovy fillets


** The dough will be quite sticky, so don’t be alarmed.
*** The whipped feta dressing will set up quite a bit in the fridge, so make sure the dressing is at room temperature before attempting to dress your salad.