Cheesy Broccoli Kale Pesto Pizza
User Reviews
5
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Prep Time
5 mins
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Cook Time
18 mins
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Total Time
23 mins
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Servings
3 servings
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Calories
482 kcal
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Course
Main Course
Cheesy Broccoli Kale Pesto Pizza
Description
This recipe transforms fluffy naan bread into a flavorful pizza topped with a garlic olive oil spread, pesto, and a mixture of cheeses including mozzarella, cheddar, and Parmesan. The broccoli and kale undergo a quick blanching to soften them slightly without losing texture, or can alternatively be sautéed for a different flavor profile. The assembly starts with baking the garlic oil-coated flatbreads to firm the base, followed by the addition of pesto, cheeses, and vegetables before a final baking step to melt the toppings and heat the vegetables through.
The pizza offers a combination of creamy cheese, vibrant green vegetables, and aromatic pesto on a warm, chewy naan crust. Optional crushed red pepper flakes provide a mild heat contrast. This makes for a satisfying vegetarian option that is convenient to prepare and serves easily as a meal or snack.
Substituting spinach for kale is possible without greatly changing the character, maintaining a leafy green component. The recipe yields three personal-sized pizzas, suitable for sharing or individual meals.
Ingredients
- 3 Naan or pita; fluffy flatbreads
- 1.5 TBSP olive oil
- 2 tsp garlic minced
- salt to taste
- black pepper to taste
- 2 cups broccoli 6-8 ounces, florets
- 1-2 cups kale chopped
- 2-3 TBSP pesto (homemade or store bought)
- ¾ cup mozzarella cheese
- ½ cup cheddar cheese or fontina, gouda, or gruyere cheese
- ¼ cup Parmesan Cheese
- ⅛ tsp red pepper flakes optional, crushed, for topping
Instructions
- Preheat oven to 350 degrees F.
- Arrange flatbread on a foil lined baking sheet.
- Combine olive oil and minced garlic, spread evenly on each.
- Bake 8 minutes.
- While your flatbread bakes, fill a pot or skillet with 1 cup of water and bring to a boil. Quickly blanch your kale and broccoli for 1 minute. Drain and remove from heat. (You can also sauté them in a little butter or oil if preferred over blanching!) Season with salt and pepper as desired.
- Once flatbread are ready, spread generously with pesto and top with a little bit of the cheese. Add your veggies and remaining cheese on top.
- Bake for an additional 10-12 minutes, or until perfectly hot and melty.
- Top with crushed red pepper flakes (optional + spicy!) or an additional sprinkle of parmesan cheese if desired. Crumbled feta also makes a tasty topper! Dive in and enjoy!
Notes
- Spinach can replace kale if preferred, offering a similar texture and flavor for the pizza.
- This recipe makes three personal-sized pizzas, ideal for sharing or individual servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 850mg | 35% |
| Potassium | 408mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3278IU | 66% |
| Vitamin C | 81mg | 90% |
| Calcium | 506mg | 51% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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