This cheesy broccoli kale pesto pizza uses store bought flatbread for a fast and flavorful personal pizza, perfect for busy weekdays!
Course Main Course
Cuisine Amerian
Keyword Broccoli Kale Pesto Pizza
Prep Time 5 minutesminutes
Cook Time 18 minutesminutes
Total Time 23 minutesminutes
Servings 3servings
Calories 482kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
3fluffy flatbreads: naan or pita
1.5TBSPolive oil
2tspminced garlic
salt and pepper to taste
2cupsof broccoli florets(6-8 ounces)
1-2cupschopped kale
2-3TBSPpesto(homemade or store bought)
¾cupmozzarella cheese
½cupcheddar, fontina, gouda, or gruyere cheese
¼cupparmesan cheese
⅛tspcrushed red pepper flakes for topping(optional)
Instructions
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!
Notes
No kale? No problem! Try it with fresh spinach for an equally tasty pizza!Recipe yields 3 tasty personal pizzas.