Cheesy Broccoli Kale Pesto Pizza

Ingredients

• 3 fluffy flatbreads: naan or pita
• 1.5 TBSP olive oil
• 2 tsp minced garlic
• salt and pepper to taste
• 2 cups of broccoli florets (6-8 ounces)
• 1-2 cups chopped kale
• 2-3 TBSP pesto (homemade or store bought)
• 3/4 cup mozzarella cheese
• 1/2 cup cheddar, fontina, gouda, or gruyere cheese
• 1/4 cup parmesan cheese
• 1/8 tsp crushed red pepper flakes for topping (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. Arrange flatbread on a foil lined baking sheet.
3. Combine olive oil and minced garlic, spread evenly on each.
4. Bake 8 minutes.
5. 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.
6. 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.
7. Bake for an additional 10-12 minutes, or until perfectly hot and melty.
8. 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!