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1. Preheat the oven to 425°F and place a large baking sheet or pizza stone inside to heat.
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2. Cut the tomatoes into thin slices, thinly slice the red onion, and cut the broccoli florets into small bite-size pieces.
2 piece Tomato,
0.5 piece Red onion,
1.5 cup Broccoli floret
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3. In a bowl, toss the broccoli florets with olive oil, a pinch of salt, and a little black pepper.
1.5 cup Broccoli floret,
1 tbsp Olive oil,
0.8 tsp Salt,
0.2 tsp Black pepper
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4. Place the flatbreads on a piece of parchment paper so they are easy to slide onto the hot baking sheet or stone.
3 piece Flatbread
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5. Spread a thin layer of pizza sauce over each flatbread, leaving a small border around the edges.
0.8 cup Pizza sauce
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6. Drizzle or dollop basil pesto over the pizza sauce on each flatbread and lightly swirl it into the sauce with the back of a spoon.
0.3 cup Basil pesto
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7. Sprinkle half of the cheddar cheese evenly over the flatbreads.
0.8 cup Cheddar cheese
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8. Arrange the tomato slices, sliced red onion, and oiled broccoli florets evenly over the cheese.
2 piece Tomato,
0.5 piece Red onion,
1.5 cup Broccoli floret,
1.5 cup Cheddar cheese
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9. Season the tops with dried oregano, garlic powder, the remaining salt, black pepper, and crushed red pepper flakes.
0.5 tsp Dried oregano,
0.2 tsp Garlic powder,
0.8 tsp Salt,
0.2 tsp Black pepper,
0.2 tsp Crushed red pepper flakes
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10. Top the flatbreads with the remaining cheddar cheese, distributing it evenly.
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11. Carefully slide the parchment with the assembled flatbreads onto the preheated baking sheet or pizza stone and bake for 10 to 14 minutes, until the cheese is melted, the broccoli is tender, and the edges are crisp and golden.
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12. Remove the flatbreads from the oven and let them rest for 2 to 3 minutes, then scatter torn fresh basil leaves over the top.
6 leaf Fresh basil (garnish)
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13. Slice each flatbread into wedges and serve hot, optionally with extra pesto or crushed red pepper flakes on the side.
By james