Roasted Broccoli Rabe and Pesto Flatbread

This flatbread is not only easy to make, it’s also nutritious and addicting
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
470
Calories Per Serving
Deliver Ingredients

Ingredients

Roasted Broccoli Rabe and Pesto Flatbread

  • 3 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
  • 2 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
44g
63%
Sugar
5g
6%
Saturated Fat
16g
67%
Cholesterol
75mg
25%
Carbohydrate, by difference
9g
7%
Protein
15g
33%
Vitamin A, RAE
516µg
74%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
25mg
33%
Vitamin K (phylloquinone)
570µg
100%
Calcium, Ca
563mg
56%
Choline, total
32mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
115µg
29%
Iron, Fe
5mg
28%
Magnesium, Mg
103mg
32%
Manganese, Mn
2mg
100%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
275mg
39%
Riboflavin
1mg
91%
Selenium, Se
10µg
18%
Sodium, Na
626mg
42%
Vitamin D (D2 + D3)
1µg
7%
Water
206g
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.