Two-Cheese Broccoli Pesto Flatbread

• 1 pound prepared pizza dough, preferably whole wheat
• 4 cups frozen broccoli
• 1/2 cup extra-virgin olive oil
• 2 cloves of garlic, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon sea salt
• 1 cup sliced mushrooms
• 8 ounces fresh mozzarella, sliced thin
• 1/2 cup freshly grated Parmesan

1. Position oven rack to lowest position and preheat to 425 degrees. Coat a large baking sheet well with oil or cooking spray.
2. Cook broccoli in about 1" of boiling water until tender. Drain and cool slightly.
3. Place broccoli in a food processor or blender with olive oil, garlic, lemon juice, and salt. Pulse until it is the consistency of pesto.
4. Spread dough onto baking sheet. Spread broccoli pesto over the dough and top with mushrooms. Layer mozzarella cheese slices over it and finish off with Parmesan.
5. Bake until the bottom is crispy and the cheese is starting to bubble, about 8 to 10 minutes.

pizza, frozen broccoli, extravirgin olive oil, garlic, lemon juice, salt, mushrooms, mozzarella, freshly grated parmesan

Taken from food52.com/recipes/5150-two-cheese-broccoli-pesto-flatbread (may not work)