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.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 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.