Flatbread Pizzas With Broccoli Pesto, Sun-Dried Tomato and Egg

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Whirring broccoli successful a nutrient processor with a generous fistful of caller basil leaves, immoderate bully food and olive lipid turns the mundane rootlike into a glorious emerald-green pesto. Spread onto whole-grain flatbread, it's sprinkled with sun-dried tomatoes and topped with an egg, which cooks to runny perfection arsenic the full happening bakes and the crust crisps. You upwind up with a fresh, satisfying instrumentality connected pizza that’s a breeze to whip up for a rush-hour dinner.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

2 cups cooked, chopped broccoli, defrosted if frozen
1 cupful lightly packed basil leaves
1/3 cupful freshly grated Parmigiano-Reggiano cheese
1/8 spoon salt
1/4 spoon freshly crushed achromatic pepper
3 tablespoons extra-virgin olive oil
4 whole-grain flatbreads, specified arsenic pocketless pita oregon naan (about 7 inches successful diameter, 2 ounces each)
6 vacuum-packed tiny sun-dried tomatoes, chopped into slivers (see NOTE)
4 ample eggs

Nutritional Facts

Per serving

Calories
340
Fat
20 g
Saturated Fat
5 g
Carbohydrates
30 g
Sodium
580 mg
Cholesterol
195 mg
Protein
22 g
Fiber
12 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Sandhya Babu.

Published March 10, 2015

Updated March 15, 2026