Mediterranean Broccoli & Cherry Tomato Pesto Flatbread
This Mediterranean-inspired flatbread is a vibrant, wholesome, and flavorful dish that’s perfect as a light lunch, appetizer, or meatless dinner. A crispy flatbread base is slathered with herbaceous pesto, then topped with lightly roasted broccoli florets and juicy cherry tomatoes. It’s an easy way to eat more veggies while still enjoying the comfort of pizza—Mediterranean style!
Great for summer gatherings, picnics, or healthy snacking, this recipe is vegetarian, nutrient-rich, and customizable.
Time Overview
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4–6 (as a main or appetizer)
Ingredients
For the Flatbread:
1 large flatbread, naan, or thin pizza crust (store-bought or homemade)
1 cup broccoli florets (blanched or steamed)
1/2 cup cherry tomatoes, halved
Olive oil, for drizzling
Optional: pinch of chili flakes or sea salt for topping
For the Pesto Sauce:
1 cup fresh basil leaves (or half basil, half spinach)
2 tablespoons pine nuts or walnuts
1 garlic clove
1/4 cup grated Parmesan or nutritional yeast (for vegan)
1/4 cup olive oil
Juice of 1/2 lemon
Salt and pepper, to taste
Instructions
1. Prepare the Pesto:
In a blender or food processor, combine basil, nuts, garlic, Parmesan, lemon juice, salt, and pepper.
Slowly drizzle in olive oil while blending until smooth. Adjust seasoning to taste.
2. Prep the Veggies:
Lightly steam or blanch the broccoli florets for 1–2 minutes until just tender but still bright green.
Slice cherry tomatoes in half and set aside.
3. Assemble the Flatbread:
Preheat oven to 400°F (200°C).
Place flatbread on a baking sheet lined with parchment.
Spread a generous layer of pesto over the flatbread.
Top evenly with broccoli florets and halved cherry tomatoes.
Optional: Drizzle lightly with olive oil and sprinkle with chili flakes or salt.
4. Bake:
Bake for 12–15 minutes, or until the edges are crisp and the veggies are slightly roasted.
Remove from oven, cool slightly, and slice to serve.
Tips for Success
Pre-steam broccoli: Ensures it’s cooked without drying out during baking.
Crispier base: Pre-bake the flatbread for 3–4 minutes before adding toppings.
Storage: Best enjoyed fresh but can be stored in the fridge for up to 2 days.
Serving idea: Drizzle with balsamic glaze or sprinkle with crumbled feta just before serving for an extra punch.
Variations
Add cheese: Top with mozzarella or crumbled goat cheese before baking.
Make it vegan: Use nutritional yeast instead of Parmesan in the pesto.
Add protein: Add chickpeas, grilled halloumi, or rotisserie chicken pieces on top.
Swap pesto: Try sun-dried tomato pesto, roasted red pepper spread, or even hummus as the base.
Q&A
Q: Can I use frozen broccoli?
A: Yes! Just thaw and pat dry to avoid sogginess.
Q: What flatbread works best?
A: Any thin, sturdy flatbread like lavash, naan, or store-bought pizza crust will do.
Q: Can I make this gluten-free?
A: Absolutely—just use a gluten-free flatbread or cauliflower crust.
Q: Is this good for meal prep?
A: It’s best eaten fresh, but leftovers reheat well in a toaster oven or air fryer.
Nutrition Info (Per Slice, assuming 6 slices)
Calories: ~220
Protein: 5g
Carbs: 20g
Fat: 14g
Fiber: 3g
Sugar: 3g
Sodium: 200mg
Vitamin C: 40% DV
Calcium: 10% DV
Iron: 8% DV
Conclusion
This Mediterranean Broccoli & Tomato Pesto Flatbread is the perfect balance of light and satisfying. With its crisp base, fresh and flavorful topping, and rich herby pesto, it makes eating vegetables truly exciting. It’s versatile, easy to make, and beautiful on the table—ideal for everything from weeknight dinners to weekend get-togethers.
Ready in just 30 minutes, it proves healthy eating can also be delicious and fun!