Beef & Broccoli Pesto Flatbread

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.

Serves 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

1 ½ cups (375 mL) chopped broccoli florets
1 tbsp (15 mL) lemon juice
10 basil leaves
3 tbsp (45 mL) water
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.

Per Serving:Calories 621, Fat 21g, Cholesterol 79mg, Sodium 522mg, Carbohydrates 53g, Fibre 3g, Sugar 3g, Protein 24g.
One serving contains 30% of the %DV of Calcium.
One serving contains 5% of the %DV of Iron.
One serving contains 16% of the %DV of Vitamin C.

Source: Ontario Meat & Poultry