Meatball Flatbread with Parmesan Peppercorn Crust Recipe

Ingredients For Meatball Flatbread with Parmesan Peppercorn Crust Recipe

• 1 Batch parmesan peppercorn flatbread dough
• 2 tablespoon Olive oil
• 2 Cloves garlic, minced
• 0.6699999999999999 cup Tomato sauce
• 6 ounce Fresh mozzarella cheese
• 1.5 cup Shredded cheddar cheese
• 0.5 Batch meatballs
• 2 cup Roughly chopped kale leaves
• 0.75 tablespoon Rapid rise granulated yeast
• 1.5 cup Lukewarm water
• 0.75 tablespoon Salt
• 1.5 teaspoon Sugar
• 0.1200000000000001 cup Extra virgin olive oil
• 3.25 cup Unbleached all purpose flour
• 0.5 cup Parmesan cheese
• 0.5 tablespoon Cracked black pepper
• 1 pound Ground meat
• 0.33000000000000007 cup Panko
• 2 Cloves garlic, minced
• 0.25 cup Freshly grated parmesan cheese
• 2 Large eggs
• 0.25 cup Finely chopped parsley
• 1 teaspoon Salt
• 0.25 teaspoon Pepper
• 0.5 tablespoon Olive oil