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Broccoli and Tomato Flatbread Pizzas
  • 1 large bunch broccoli (about 1 1/2 pounds), cut into florets, stalks peeled and thinly sliced
  • 1/4 c. 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
  • marinara sauce (optional)
Preheat 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. Mix the tomatoes with the garlic in a small bowl. Season with salt and pepper. Roast 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. Meanwhile, 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. Bake 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.
Provided by:
Ree Drummond, The Pioneer Woman

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