Roasted Broccoli Rabe and Pesto Flatbread

Roasted Broccoli Rabe and Pesto Flatbread
Contributor

This flatbread is not only easy to make, but it’s also nutritious and addicting. Your friends will beg you for the basil-almond pesto recipe. Yum!

3
Servings
409
Calories Per Serving
Deliver Ingredients

Ingredients

Roasted Broccoli Rabe and Pesto Flatbread

  • Whole grain naan flatbreads, about 7 inches in diameter
  • 3/4  Cups  crumbled feta cheese
  • Handful broccoli rabe (about 1/4 pound)
  • Red pepper flakes, for garnishing

Basil-Almond Pesto

  • 2  Cups  packed fresh basil
  • 1/2  Cup  sliced almonds, plus more for garnish
  • 1/2  Cup  grated Parmigiano-Reggiano cheese
  • Cloves garlic, roughly chopped
  • 1/2  Teaspoon  salt
  • 1  Tablespoon  lemon juice, plus more for garnish
  • Freshly ground black pepper
  • 1/3  Cup  extra-virgin olive oil, plus more for the broccoli rabe

Directions

Roasted Broccoli Rabe and Pesto Flatbread

Preheat oven to 425 degrees F. Prepare the broccoli rabe by rinsing it and patting it dry. Slice off the tough lower ends and any stems that are greater than ¼-inch in diameter. Toss the rabe with a light drizzle of olive oil and a sprinkle of salt and pepper. Rub the olive oil onto the leaves to make sure the rabe is lightly and evenly coated with oil. Set aside.

Place the naan on an oven-safe metal cooling rack, if you have one (the rack helps the naan get nice and crisp). If not, just place the naan directly onto a baking sheet. Spread pesto on the naan and top with crumbled feta cheese. Top with an even layer of broccoli rabe and a light sprinkle of sliced almonds.

Bake until the broccoli rabe is tender and the leaves are deep green and crispy, about 8 to 9 minutes. Squeeze a small wedge of lemon over the naan and top with a light sprinkling of red pepper flakes. Let the naan cool slightly before slicing it with a sharp knife or pizza cutter and serving.

Basil-Almond Pesto

Nutritional Facts

Total Fat
29g
41%
Sugar
5g
6%
Saturated Fat
4g
17%
Cholesterol
16mg
5%
Carbohydrate, by difference
26g
20%
Protein
15g
33%
Vitamin A, RAE
358µg
51%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
25mg
33%
Vitamin K (phylloquinone)
569µg
100%
Calcium, Ca
452mg
45%
Choline, total
15mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
126µg
32%
Iron, Fe
6mg
33%
Magnesium, Mg
118mg
37%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
241mg
34%
Selenium, Se
10µg
18%
Sodium, Na
375mg
25%
Water
204g
8%
Zinc, Zn
3mg
38%

Roasted Broccoli Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Broccoli Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.