Flatbread Pizza with Broccoli Pesto and Egg - Ellie Krieger

Ingredients

• 2 cups cooked chopped broccoli, thawed if frozen
• 1 cup lightly packed basil leaves, divided
• ½ cup freshly grated Parmesan cheese, divided
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 4 whole grain flat breads, such as pocket-less pita or naan (about 7 inches diameter, 2 ounces each)
• 6 small sun-dried tomatoes, reconstituted in hot water for 10 minutes if very dry, sliced