(This post is definitely in partnership with Flatout Flatbread. But all flatbread inhaling and ramblings are totally my own. We coo?)
Remember how I used to say that a lot back in my early blogging days? Remember this?
You’re like, “DUDE I HAD BLOCKED THAT.”
Well I made you another one, and there’s nothing you can do about it! Another flatbread recipe, not another audio clip. But I can make you another audio clip if you want? No? Oh.
Let’s talk about this flatbread pizza. FIRST OF ALL, did you know that Flatout Flatbread has pizza crusts? I almost had a freakout conniption when they asked if I wanted to try them out. I think the correct answer would be OBVIOUSLY.
So I started by grilling some broccoli for pesto. Have you ever made grilled broccoli pesto? Honey child. It’s got almonds in it, garlic, parmesan, lemon juice and a healthy amount of olive oil. All with the grilled flavor of broccoli? You’ll completely flip out.
You can even add some crushed red pepper flakes if you want a little kick! I kept it mild because I have wimpy toddlers.
Husband’s pretty wimpy, too.
So this recipe is MADE for summer. The flatbread pizza crusts grill in a matter of seconds, so the legwork is really in your toppings. But I mean, the pesto took like 10 minutes. So I get it’s more like ankle work. Toenail work.
See how much winning is going on right now?
This is the summer situation. ^^ Fresh garden greens, thinly sliced prosciutto, parmesan shavings, the grilled broccoli pesto, the grilled Flatout pizza crusts, and microgreens! I found mine at the farmer’s market, and, “they’re wonderful, and brilliant, and we’re getting maaaarried.” (<–name that movie.)
If you can’t find them, no sweat! Any herb’ll do. You’re still a good person.
Of course at the very last second I couldn’t live without halved cherry tomatoes on top. That pop of red makes me sob like a baby.
Oh! You should know that the pizza crusts come in 3 different flavors. Rustic white, Spicy Italian, and Rosemary and Olive Oil. I tried them all because I have issues in life.
Delicious, delicious issues.
The flavor combo happening here is just ridiculous. Prosciutto can already do wrong, but ESPECIALLY draped over the earthy grilled pesto, peppery arugula leaves, and salty parmesan shavings. GUH. Can’t.
Welcome to summer, homies. (Sorry I called you homies just now.)
- 1- 2 heads of broccoli, cut in halves or pieces
- 3 garlic cloves
- 1/4 cup roasted almonds
- Juice from 1 lemon
- 1/4 cup freshly grated parmesan
- 1/3 cup extra-virgin olive oil
- Good pinch of salt
- 6 Flatout Flatbread pizza crusts (any flavor you want!)
- 8 thin slices of prosciutto
- Parmesan shavings
- About a cup of arugula leaves
- About 1/2 cup microgreens
- 1/2 cup halved cherry tomatoes
- Preheat your grill to medium high. Drizzle the broccoli with a little bit of oil, and season with salt. Place the broccoli on the grates; grill until you get good grill marks on both sides, 5-10 minutes. Let rest for a few minutes, then place in a food processor.
- To the processor, add the garlic, almonds, lemon juice and parmesan. Season with a good pinch of salt. With the motor running, add the oil in a thin stream, until the consistency reaches a pesto.
- Place the Flatout Flabread pizza crusts on the grill, and grill only for a few seconds, until you get pretty grill marks on both sides.
- Evenly spread the pesto over each pizza crust. Top with torn prosciutto, arugula leaves, parmesan shavings, and the halved cherry tomatoes.
- Cut each flatbread pizza into triangular shapes (or whatever you want!) and serve immediately.
- Makes 6 flatbreads.
I’m seriously prepared to beg.
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