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Beef & Broccoli Pesto Flatbread

Prep Time15 minsCook Time20 minsTotal Time35 mins

Flatbreads are a quick family-friendly weeknight meal that the whole family can enjoy. Paired with a green salad it is a balanced meal bursting with flavour.

 1 cup ½ cups (375 mL) chopped broccoli florets
 1 tbsp (15 mL) lemon juice
 10 basil leaves
 3 tbsp (45 mL) toasted slivered almonds
 ¼ cup (50 mL) grated Parmesan cheese
 1 tbsp (15 mL) extra virgin olive oil
 ½ lb (250 g) Ontario lean ground beef
 2 tsp (10 mL) cornmeal, for dusting
 1 lb (500 g) frozen pizza dough, thawed
 2 cups (500 mL) part skim Mozzarella cheese
 ½ red onion, thinly sliced Salt and pepper

Preheat oven to 425°F (220C) and position a rimmed baking sheet in the bottom third of the oven.


To make pesto, steam broccoli florets until tender. Add broccoli, lemon juice, basil, water, almonds and Parmesan cheese to a food processor and pulse until almost smooth. Add up to 2 tbsp (30 mL) water as needed to get desired consistency.


Meanwhile, heat oil in a non-stick skillet over medium-high heat. Add beef and cook until browned, about 8 minutes. Drain cooked beef on paper towel.


To assemble the pizza, sprinkle parchment paper with cornmeal. Roll pizza dough into an oval or rectangle. Top with broccoli pesto leaving a ½-inch (1 cm) border. Sprinkle with Mozzarella cheese, red onion and cooked ground beef.


Bake for 20 minutes until bubbly and golden. Slice and serve.

Cook's Notes:

Serves 4