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
Preheat the oven to 475 degrees.
Place the broccoli, 2/3 cup of the basil and 1/3 cup of the Parmesan cheese, salt and pepper into the bowl of a food processor. While the processor is running, drizzle in the olive oil. Process until smooth, scraping down sides of bowl as needed.
Place the flatbreads onto a baking sheet. Spread the broccoli pesto evenly over each flatbread, leaving a border for the crust and a space in the center of each to crack an egg into. Sprinkle the sundried tomatoes over the pesto. Crack an egg into the center of each flatbread. Bake until the egg white is cooked but the yolk is still runny, and the bread is crisped, 9-10 minutes. Cut the remaining basil into ribbons and garnish the pizzas with the basil ribbons and the remaining cheese.
Makes 4 servings
Serving size: 1 pizza
Per serving: Calories 340; Total Fat 20g (Sat Fat 5g); Cholesterol 195mg; Sodium 580mg; Total Carbohydrates 30g; Dietary Fiber 12g; Protein 22g
* Many cheeses are not technically vegetarian because they are made using an animal-derived enzyme called rennet. To make this recipe officially vegetarian, use cheese labeled “vegetarian,” or “no animal enzymes.”
Copyright 2017 Ellie Krieger. All rights reserved.