Place the broccoli, 2/3 cup of the basil as well as 1/3 cup of the Parmesan cheese, salt as well as pepper right into the dish of a mixer. While the cpu is running, drizzle in the olive oil. Process until smooth, scraping downsides of bowl as required.
Pre-heat the oven to 475 degrees.
Place the flatbreads onto a baking sheet. Spread out the broccoli pesto equally over each flatbread, leaving a border for the crust as well as an area in the facility of each to crack an egg into. Spray the sundried tomatoes over the pesto.
Fracture an egg right into the center of each flatbread. Bake until the egg white is prepared however the yolk is still drippy, as well as the bread is crisped, 9-10 mins. Cut the continuing to be basil right into bows as well as garnish the pizzas with the basil bows and the continuing to be cheese.
Makes 4 servings
Offering size: 1 pizza
Per serving: Calories 340; Total Fat 20g (Sat Fat 5g); Cholesterol 195mg; Sodium 580mg; Total Carbohydrates 30g; Dietary Fiber 12g; Protein 22g
Active ingredients
2 cups cooked cut broccoli, thawed if iced up
1 cup gently loaded basil fallen leaves, divided
1/2 cup newly grated Parmesan cheese, split
1/4 teaspoon salt
1/4 tsp freshly ground black pepper
3 tbsps added virgin olive oil
4 entire grain flat breads, such as pocket-less pita or naan (about 7 inches diameter, 2 ounces each)
6 little sun-dried tomatoes, reconstituted in hot water for 10 minutes if really dry, sliced
4 huge eggs