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Brain healthy meal: Broccoli and sun-dried tomato flatbread pizza
With the right ingredients, yes even pizza can be a brain healthy meal! Here's a flatbread recipe to get you started, but feel free to switch out broccoli for other greens, like baby spinach.
Broccoli and sun-dried tomato flatbread pizza
INGREDIENTS
- 1 tbsp plus 2 tsp olive oil, divided
- 1/2 small red onion, sliced thinly into half moons
- 2 cloves garlic, sliced
- 4 cups broccoli florets, chopped (7 oz)
- 18 tsp salt
- 4 whole-grain flatbreads, pita or naan breads, about 2 oz each
- 1/4 cup sundried tomatoes (about 6), rehydrated in boiling water for 10 minutes if dry, coarsely chopped
- 2 tbsp grated parmesan cheese
DIRECTIONS
- Place a baking sheet in the oven and preheat the oven and baking sheet together to 450 degrees.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until slightly softened, 1 minute. Add the broccoli and cook, stirring frequently until it is crisp-tender. Season with salt.
- If planning to freeze, allow broccoli mixture to cool completely before continuing.
- Brush the top of each flatbread with the remaining 2 teaspoons oil. Top each with 3 tablespoons of the mozzarella, then scatter the broccoli mixture and some of the sundried tomatoes on top. Sprinkle with the remaining cheese. The pizzas may be frozen at this time.
- Place the flatbread pizzas on the preheated tray and bake for 8-9 minutes, until the bread is toasted and the cheese is melted.
Recipe adapted from Spicebox Kitchen