Here, gorgeous broccoli pesto is spread onto whole-grain flatbread, sprinkled with chewy sun-dried tomatoes, and topped with an egg that cooks to runny perfection as the whole thing bakes and the crust crisps.

Flatbread Pizzas With Broccoli Pesto, Sun-Dried Tomato, and Egg

4 servings

2 cups cooked, chopped broccoli, defrosted if frozen

1 cup lightly packed basil leaves

1/3 cup freshly grated Parmigiano-Reggiano cheese

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

4 whole-grain flatbreads, such as pocketless pita or naan (about 7 inches in diameter, 2 ounces each)

6 vacuum-packed small sun-dried tomatoes, cut into slivers (see note)

4 large eggs

1. Preheat the oven to 475 degrees. Have one or two large baking sheets at hand.

2. Combine the broccoli, 2/3 cup of the basil, 4 tablespoons of the cheese, the salt and pepper in a food processor. Puree to form a coarse mixture. With the motor running, drizzle in the oil and process to form a fairly smooth pesto. Stop to scrape down the sides of the bowl, as needed.

3. Spread the pesto evenly over each flatbread, stopping about 1/2 inch from the edge and leaving a space in the center of each one for the egg. Arrange the flatbreads on the baking sheet(s). Scatter the sun-dried tomatoes over the pesto.

4. Crack an egg into the center of each flatbread. Bake until the egg white is cooked but the yolk is still runny, and the bread is crisped, 9 to 10 minutes.

5. Cut the remaining basil into ribbons; garnish the pizzas with the basil and the remaining cheese. Serve warm.

Note: If the sun-dried tomatoes are especially dry, place them in a bowl and cover with hot water to soak for 10 minutes, then drain and cut into slivers.

 Per serving: 340 calories, 22 g protein, 30 g carbohydrates, 20 g fat, 5 g saturated fat, 195 mg cholesterol, 580 mg sodium, 12 g dietary fiber, 3 g sugar