Flatbread Pizza with Broccoli Pesto and Egg

Name: Flatbread Pizza with Broccoli Pesto and Egg
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; 4 large eggs

www.elliekrieger.com

Enjoy a unique flatbread pizza topped with broccoli pesto, sun-dried tomatoes, and a runny egg. Perfect for a healthy and delicious meal!

View full recipe on www.elliekrieger.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.

Share this recipe:

Cooking tools:

Food processor
Baking sheet
Oven
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Spatula

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
4 large eggs