Late summer brings an abundance of fresh produce—ripe tomatoes, peppers and basil—yet it’s also the season when I often don’t feel like spending much time in the kitchen. That’s why store-bought whole grain flatbread is such a welcome shortcut right now.
These quick flatbreads start with whole grain naan topped with a bright basil-almond pesto, creamy crumbled feta and broccoli rabe tossed with olive oil and a pinch of red pepper flakes. As the flatbreads bake, the broccoli rabe softens and its edges crisp up, mellowing the vegetable’s natural bitterness and creating a texture similar to crunchy kale chips.
Broccoli rabe might be new to some home cooks—it wasn’t a staple in my childhood—but its bold, peppery flavor is addictive. It resembles turnips or mustard greens in taste and, like most dark leafy greens, it’s packed with nutrients. If you want to try something different from kale, give broccoli rabe a shot.
Roasted Broccoli Rabe and Pesto Flatbread
- Author: Kathryne Taylor
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 3 flatbreads
- Diet: Vegetarian
These vibrant flatbreads combine spicy basil-almond pesto, roasted broccoli rabe and creamy feta. They work well as a party appetizer or a light meal. You can swap the naan for pita or a single 12-inch pizza crust if you prefer. The recipe below yields three small flatbreads.
Ingredients
Basil-almond pesto
- 2 cups (about 3 ounces) lightly packed fresh basil
- ½ cup sliced almonds, plus more for garnish
- ½ cup grated Parmesan cheese
- 2 cloves garlic, roughly chopped
- 1 tablespoon lemon juice (about ½ lemon), plus more for garnish
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- ⅓ cup extra-virgin olive oil, plus more for the broccoli rabe
Flatbreads
- 3 whole grain naan flatbreads, about 7 inches in diameter
- ¾ cup (about 3¾ ounces) crumbled feta cheese
- Handful broccoli rabe (about ¼ pound)
- Red pepper flakes, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Rinse the broccoli rabe and pat it dry. Trim off tough lower ends and any stems thicker than ¼ inch. Toss the rabe with a light drizzle of olive oil, a pinch of salt and some black pepper, rubbing the oil into the leaves so they are evenly coated. Set aside.
- Make the pesto: in a food processor or blender, combine the basil, almonds, Parmesan, garlic, lemon juice, salt and a few grinds of black pepper. While processing, slowly drizzle in the olive oil until the mixture is fairly smooth and well combined.
- Place the naan on an oven-safe metal cooling rack set over a baking sheet if you have one (the rack helps the naan crisp). Otherwise, place the naan directly on a baking sheet. Spread pesto over each naan, sprinkle with crumbled feta, then top with an even layer of broccoli rabe and a light scattering of sliced almonds.
- Bake until the broccoli rabe is tender and the leaves are deep green and slightly crisp, about 8–9 minutes. Squeeze a little lemon juice over the flatbreads and finish with a pinch of red pepper flakes. Allow the flatbreads to cool briefly before slicing with a sharp knife or pizza cutter and serving.
Notes
Change it up: Swap pine nuts for almonds, goat cheese for feta or arugula for basil to vary the flavors.
Nutrition
The nutrition information below is an estimate from an online calculator and should not replace advice from a professional nutritionist.
- Category: Appetizer
- Cuisine: Italian
This post was created in partnership with Andy Boy and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!