cups cooked, chopped broccoli, defrosted if frozen
cup lightly packed fresh basil leaves
cup Parmesan Cheese
tsp freshly ground black pepper
Tbsp extra-virgin olive oil
whole-grain flatbreads, such as pocketless pita or naan (about 7 inches in diameter, 2 oz each)
vacuum-packed sundried tomatoes, cut into slivers
Preheat oven to 475 degrees. Have one or two large cookie sheets Combine the broccoli, 2/3 cup of basil, 4 Tbsp cheese, salt and pepper in food processor. Puree to form a coarse mixture. With motor running, drizzle in the oil and process until smooth. Scrape sides of work bowl as needed. Spread the pesto evenly over each flatbread, stopping about ½ inch from the edge and leaving a space in the center of each one for the egg. Arrange the flatbreads on the baking sheets. Scatter the sun-dried tomatoes over the pesto. Crack an egg into the center of each flatbread. Bake until the egg white is cooked but the yolk is still runny and the bread is crisped, 9 to 10 minutes. Cut the remaining basil into strips, garnish the pizzas with the basil and remaining cheese.