Broccoli and Tomato Flatbread Pizzas
Make these when you're craving pizza but don't want to deal with dough.
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
40 mins
If you can't find naan, any flatbread will do—you can even turn pocketless pita into a pizza.
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Ingredients
- 1 large bunch broccoli (about 1 1/2 pounds), cut into florets, stalks peeled and thinly sliced
- 1/4 cup olive oil, plus more for drizzling
- 1/4 tsp. red pepper flakes, plus more to taste
- Kosher salt and black pepper, to taste
- 1 pt. multicolored grape tomatoes, halved
- 1 garlic clove, minced
- 6 naan flatbreads
- 1 1/2 lb. fresh mozzarella cheese, thinly sliced
- 3 Tbsp. chopped pitted green olives
- 3 Tbsp. salted roasted pepitas
Directions
- Step 1Preheat the oven to 425˚. Toss the broccoli with 3 tablespoons olive oil and the red pepper flakes on a rimmed baking sheet. Season with salt and pepper.
- Step 2Mix the tomatoes with the garlic in a small bowl. Season with salt and pepper.
- Step 3Roast the broccoli until beginning to turn brown, 16 to 18 minutes. Add the tomatoes to the baking sheet, toss with the broccoli and roast until tender, about 6 minutes.
- Step 4Meanwhile, divide the flatbreads between 2 baking sheets. Top with the mozzarella, leaving a 1-inch border, then top with the broccoli and tomatoes. Sprinkle with the olives and pepitas. Brush the edges of the breads with the remaining 1 tablespoon olive oil.
- Step 5Bake until the mozzarella is melted and the flatbreads are very warm, about 8 minutes. Drizzle a little olive oil on the tops and sprinkle with more red pepper flakes if you like it spicy. Cut into wedges.
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