Flatbread Pizzas with Broccoli Pesto

The attack of the 2011 cold is upon me again. Eh, all I want to do is crawl in my bed and sleep. I wish I could magically have a big pot of hearty soup, but I have been slacking a bit in the kitchen. I’m in zero mood for cooking but somehow I’ll manage to make something quick and easy to prepare for dinner. I usually try to stick to weekly menu that I have selected but there are days where I’m grateful for having a back-up plan. Pizza is always a great back-up plan.

Sometimes when I loathe making dinner, I loathe making a pit stop to a restaurant or calling an order in. I rather eat a grilled cheese at home because of my silly homebody ways. I absolutely loved this dinner because it included eggplants and Brussels sprouts as toppings on my pizza. Strange toppings huh? I had a craving for comforting and a tasty pizza yet I wanted to incorporate some vegetables without having to eat a salad on the side. I like things all in one, the easier the better. I had used leftover roasted vegetables that I had made the night before and added them as part of the toppings. My go-to choice for pizza is usually plain ole’ pepperoni, but this is definitely a tasty new favorite. Simple and easy!

Flatbread Pizzas with Broccoli Pesto
Adapted from Sunset
Printable Recipe
Ingredients:Pesto:⅓ cup walnut pieces2 cups broccoli florets2 cups coarsely chopped Italian parsley2 garlic cloves, minced½ cup extra-virgin olive oil¼ cup freshly grated parmesan cheese¼ teaspoon kosher saltPizza & Toppings:1 to 2 Italian sausages, cooked and sliced¼ cup slivered red onions1 cup of roasted vegetables (eggplant, red bell pepper, onions, & Brussels sprouts)1 cup mozzarella cheese, cut into slices4 flatbreads (pita or naan breads)

1 cup arugula


Preheat oven to 350 degrees.

Prepare the pesto. Toast the walnuts on a baking sheet in the oven for 4 to 5 minutes. Steam or simmer broccoli until tender-crisp, about 4 minutes. Drain, cool in ice water, and pat dry.

In a food processor, pulse the walnuts, broccoli, parsley, garlic and olive oil until smooth. Add parmesan and salt and mix until combined. Set aside.

Prepare pizza. Place flatbreads on a baking sheet and bake for 5 minutes until lightly toasted. Prepare sausage in the oven or frying pan until cooked. Spread pesto over flatbread, arrange roasted vegetables, sausages and a layer of mozzarella cheese on top.

Bake until cheese softens, about 7 to 8 minutes. Add arugula and red onion slivers on top.

Yield: 4 servings

Nutritional Factor: Calories: 334.1; Carbs: 18.5g; Sugar: 1.9g; Protein: 13.4g; Fiber: 2.4g

Review: Quite a refreshing change from plain ole’ pepperoni pizza, but with a bit of a health kick! You can easily substitute the toppings to your liking, but I’m a weird person that likes vegetables on their pizza.

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