Greens Flatbread Pizza
everyBody with Iskra Lawrence [1]
Notes
Use parchment paper instead of foil to avoid the flatbreads sticking.
Ingredients
- 2 x 45g wholegrain (or gluten-free) pita breads
- 2 tablespoon of pesto
- 250 gram broccoli
- 1 courgette, sliced into ribbons
- 70 gram kale, shredded
- 200 gram cannellini beans, drained and rinsed
- 50 gram pitted kalamata olives
- 70 gram feta, crumbled
- 1 sprig mint, leaves picked, to serve
- Salt and pepper to taste
Directions
- Preheat oven to 220°C and line a tray with parchment paper.
- Cut your broccoli into small florets, and then into thin slices before topping on the pizzas.
- Lay the wraps flat and spread each with a tablespoon of pesto. Add the broccoli, courgette, kale, beans, and olives, followed by salt and pepper to your taste.
- Sprinkle the feta cheese over both pizzas before placing them in the oven for 5 to 8 minutes, or until the vegetables are cooked through and the cheese has melted.
- Remove the pizzas from the oven and top with freshly torn mint leaves to serve.
Information
- Category
- Pizza
- Yield
- 2 pizzas
- Total Time
- 19 minutes, 59 seconds