Flatbread is one of the easiest things to make for dinner, except when it comes to making the dough. Yes, making your own pizza dough sounds quite cute, but it can turn into a fussy mess, and that’s not what we’re about this summer. So we’re skipping it for this recipe and instead we are using naan bread. Yes, naan! It’s perfect: it’s soft, doughy, and when baked it goes a bit crunchy too. You can buy it at most grocery stores, or you can get an extra order the next time you get Indian takeout. Bonus points if you get one made with roasted garlic!
This recipe makes the most of heirloom tomatoes at the farmers’ market, which are only going to get better and better through early September, so you’ll want to make this dish on repeat. It’s fully vegetarian, and could be vegan too if you swap a few things. The toppings are all about green-loaded goodness; Romanesco cauliflower, cilantro pesto, green heirloom tomatoes, watercress and pistachios. I also added a few extra things like chilies, honey, and pomegranate seeds.
This dish is perfect for when you want to have a lazy but super good dinner or when friends show up out of nowhere and need to serve a quick little feast.
Easiest, Everything Green Flatbread
– Romanesco cauliflower
– Olive oil for panfrying, plus more for drizzling
– Chili flakes
– Salt and pepper
– 2 pieces of naan
– Cilantro pesto; you can make your own from scratch, or buy regular pesto then add a handful of chopped cilantro to it
– Heirloom tomatoes
– Pomegranate seeds
– Feta cheese
1. Preheat the oven to 375F.
2. Cut the Romanesco in chunks and pan fry it with some olive oil, chili flakes, a splash of honey and salt and pepper. Set aside
3. Grab the naan bread and spread it with the cilantro pesto. Add sliced tomatoes, the cooked Romanesco, and season with salt and pepper. Heat the whole thing in the oven (375F) for about 15-20 minutes. Remove from the oven, add a handful of watercress, pistachios, pomegranate seeds, cheese and a drizzle of olive oil.
4. Cut in pieces and serve!