Name: Roasted Broccoli Rabe and Pesto Flatbread
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Cuisine: Italian
Ingredients: 2 cups (3 ounces) lightly packed fresh basil; ½ cup sliced almonds, plus more for garnish; ½ cup grated Parmesan cheese; 2 cloves garlic, roughly chopped; 1 tablespoon lemon juice (about ½ lemon), plus more for garnish; ¼ teaspoon salt; Freshly ground black pepper; ⅓ cup extra-virgin olive oil, plus more for the broccoli rabe; 3 whole grain naan flatbreads, about 7 inches in diameter; ¾ cup (about 3¾ ounces) crumbled feta cheese; Handful broccoli rabe (about ¼ pound); Red pepper flakes, for garnishing

Roasted Broccoli Rabe and Pesto Flatbread

These bold flatbreads feature spicy basil-almond pesto, roasted broccoli rabe and creamy feta. They make a wonderful party appetizer or light meal. Instead of naan, you could use pita bread or one 12-inch pizza crust. Recipe as written yields 3 small flatbreads.

25 min total 15 min prep 10 min cook 3 864 cal

Instructions

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1 Preheat oven to 425 degrees Fahrenheit. 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.
2 In a food processor or blender, combine the basil, almonds, Parmesan, garlic, lemon juice, salt and a few twists of freshly ground black pepper. Process the pesto while slowly drizzling in the olive oil, until the mixture is relatively smooth and uniform.
3 Place the naan on an oven-safe metal cooling rack, if you have one, then place the rack on a baking sheet to catch any drips (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.
4 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.