The broccoli flatbread is a quick, simple, and delicious vegetarian recipe. I had a broccoli to use and thought of preparing a rustic flatbread that was a hit and was greatly appreciated even by my little one. The broccoli flatbread is prepared with a fork; it is soft and crunchy at the same time, baked in the oven, it is perfect as an appetizer or main course, also ideal for a buffet, a party, or an aperitif!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: pan 14×14 inches
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 18 oz broccoli
- 1.5 cups broccoli cooking water
- 1.6 cups all-purpose flour
- 1/2 cup parmesan cheese
- 3 tbsps pecorino cheese
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste garlic powder
Steps
The broccoli flatbread is very simple and quick to prepare, first clean the broccoli, detach the florets and cook in salted boiling water for about ten minutes.
Drain the broccoli well, keeping aside the cooking water, and mash it with a fork, coarsely.
In a bowl, place the broccoli cooking water (let it cool or, at least, warm), extra virgin olive oil, flour, grated parmesan and pecorino, salt, black pepper, garlic powder, and combine all the ingredients using a fork.
Incorporate the mashed broccoli into the batter and give it a good mix. Transfer the mixture to a slightly greased baking pan, level it well, and bake the broccoli flatbread in a preheated oven at 392 degrees Fahrenheit for 40-45 minutes until golden.
Notes:
The broccoli flatbread can be stored at room temperature for a few hours or in the fridge for a couple of days. You can make it more indulgent by adding speck, cooked ham, bacon, or cheese pieces to the batter.
Other flatbread recipes HERE
Other broccoli recipes HERE
