Broccoli and Tomato Flatbread Pizzas
- Level: Easy
- Yield: 6 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 838
- Total Fat
- 39
- Saturated Fat
- 12
- Carbohydrates
- 86
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 37
- Cholesterol
- 54
- Sodium
- 1698
- Total: 1 hr 5 min
- Active: 30 min
Ingredients
1 large bunch broccoli (about 1 1/2 pounds), cut into florets, stalks peeled and thinly sliced
1/4 cup olive oil, plus more for drizzling
1/4 teaspoon red pepper flakes, plus more to taste
Kosher salt and freshly ground black pepper
1 pint red and yellow grape tomatoes, halved
1 clove garlic, minced
6 naan flatbreads
1 1/2 pounds fresh mozzarella, thinly sliced
3 tablespoons chopped pitted green olives
3 tablespoons salted roasted pepitas
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.