Roasted Broccoli Rabe And Pesto Flatbread

Name: Roasted Broccoli Rabe And Pesto Flatbread
Ingredients: 3 whole grain naan flatbreads, about 7 inches in diameter; 3/4 cup crumbled feta cheese; handful broccoli rabe (about 1/4 pound); red pepper flakes, for garnishing; 2 cup 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

Andy Boy|Feb. 5, 2016 11:21 am EST

2 (3 ratings)

Print

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!

Servings

3

Ingredients

3 whole grain naan flatbreads, about 7 inches in diameter
3/4 cup crumbled feta cheese
handful broccoli rabe (about 1/4 pound)
red pepper flakes, for garnishing
2 cup 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

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.