Roasted Broccoli Rabe and Pesto Flatbread

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Cookie + Kate

Total Time

25 minutes

Prep Time

15 mins

Cook Time

10 mins

Rating

(5)

Ingredients

3 flatbreads

2 cups 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

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Preparation

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Step 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.

Step 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.

Step 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.

Step 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.