Ingredients

The following ingredients have 12 Servings
  • 3 fluffy flatbreads: naan or pita
  • 1.5 TBSP olive oil
  • 2 tsp minced garlic
  • salt and pepper to taste
  • 2 cups of broccoli florets ((6-8 ounces))
  • 1-2 cups chopped kale
  • 2-3 TBSP pesto ((homemade or store bought))
  • 3/4 cup mozzarella cheese
  • 1/2 cup cheddar, fontina, gouda, or gruyere cheese
  • 1/4 cup parmesan cheese
  • 1/8 tsp crushed red pepper flakes for topping ((optional))

Instruction

  • Preheat oven to 350 degrees F.
  • Arrange flatbread on a foil lined baking sheet.
  • Combine olive oil and minced garlic, spread evenly on each.
  • Bake 8 minutes.
  • While your flatbread bakes, fill a pot or skillet with 1 cup of water and bring to a boil. Quickly blanch your kale and broccoli for 1 minute. Drain and remove from heat. (You can also sauté them in a little butter or oil if preferred over blanching!) Season with salt and pepper as desired.
  • Once flatbread are ready, spread generously with pesto and top with a little bit of the cheese. Add your veggies and remaining cheese on top.
  • Bake for an additional 10-12 minutes, or until perfectly hot and melty.
  • Top with crushed red pepper flakes (optional + spicy!) or an additional sprinkle of parmesan cheese if desired. Crumbled feta also makes a tasty topper! Dive in and enjoy!