Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Broccoli and Tomato Flatbread Pizzas
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Active: 30 min
- Yield: 6 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 838
- Total Fat
- 39 g
- Saturated Fat
- 12 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 37 g
- Cholesterol
- 54 mg
- Sodium
- 1698 mg
- Level: Easy
- Total: 1 hr 5 min
- Active: 30 min
- Yield: 6 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 838
- Total Fat
- 39 g
- Saturated Fat
- 12 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 37 g
- Cholesterol
- 54 mg
- Sodium
- 1698 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Toss the broccoli with 3 tablespoons olive oil and the red pepper flakes on a rimmed baking sheet. Sprinkle with salt and pepper.
- Mix the tomatoes with the garlic in a small bowl. Sprinkle with salt and pepper.
- Roast the broccoli until it begins to turn brown, 16 to 18 minutes. Add the tomatoes to the baking sheet, then toss with the broccoli and roast until tender, about 6 minutes.
- Meanwhile, divide the flatbreads between 2 baking sheets. Top with the mozzarella, leaving a 1-inch border, then top with the broccoli and tomatoes. Sprinkle with the olives and pepitas. Brush the edges of the breads with the remaining tablespoon olive oil.
- Bake until the mozzarella is melted and the flatbreads are very warm, about 8 minutes. Drizzle a little olive oil on the tops and sprinkle with more red pepper flakes if you like it spicy. Cut into wedges and serve.
