I have strange news. Are you sitting down? I seem to be becoming a vegetarian. No, really.
About two months ago, I stopped craving and enjoying most meat. And I am the queen of bacon. Pork fat rules! It used to take a great deal of effort to not cook with pork on a daily basis. Now I just don’t care for it so much.
I’m not officially a vegetarian – I eat fish, and occasionally some meat, but I just don’t dig it that much. Something about my body has changed and I just like the veg better. You will be seeing a lot less pork and a lot more veggie recipes from me in the future. Will it stick? No idea. But it doesn’t suck to like veggies better when I have so many great CSA items to use. So on with the recipe.
I always keep a frozen cooked pizza crust in the freezer for what the hub and I term “scrounge nights”. When I cook from whatever I can find on hand, or we just nosh on whatever is available. My daughter is currently obsessed with pizza, so this recipe is a big hit. It uses broccoli, which the CSA provides in abundance right now. You can use store-bought pesto or make your own. Most of the fresh herbs are out of season so I usually just buy it. This is super easy, tasty, and healthy. And fast!
2 C broccoli florets cut into small pieces tossed with 1 Tbsp olive oil and salt and pepper to taste
1 pizza crust
1/2 C ricotta
1/4 C pesto
2 garlic cloves, thinly sliced
1/3 C Parmesan
2 Tbsp toasted pine nuts or almond slivers
1 round fresh mozzarella, sliced
Preheat oven to 425 degrees.
Prep your crust or dough as directed on the package. (Or make your own – I cheat and use Boboli. Sue me.) Mix ricotta and pesto together, and spread over the crust. Top with mozzarella, and sprinkle with garlic. Arrange broccoli and liberally coat with Parmesan. Bake in oven for 14 minutes or until broccoli is lightly browned on top*. Sprinkle with pine nuts or almonds and serve.
* The broccoli stays fairly crunchy, which I like. If you like it softer, blanch it in boiling water for a minute or two first, throw in ice water to cool down, and pat dry before seasoning and putting it on the pizza.
Living Gluten Free 
Me too. Meat just isn’t the pleasure it used to be. But cheese, that is a different story.
I would worry that I was dead if I stopped enjoying cheese and butter.
That looks fantastic and think of all the health benefits that you are accruing by not eating milk.
here’s another great veggie pizza: http://allrecipes.com/recipe/pesto-pizza-2/detail.aspx?event8=1&prop24=SR_Title&e11=pesto%20pizza&e8=Quick%20Search&event10=1&e7=Home%20Page
totally understand about gradually moving toward veggie-ism. but everytime i say it, the craving for a hamburger strikes!
Thanks for the link! When I was pregnant and nursing I could not imagine quitting the meat. I was a protein eating monster. Ironically, I think it made me more in touch with my cravings, and for whatever reason I don’t crave meat any more. I think I’m just getting old 🙂
Love this idea! I don’t know why I never thought to put broccoli on pizza before (and I am the queen of unusual pizza toppings), but now I will. Also, yay for being (mostly) vegetarian!
This looks delicious! Can’t wait to give it a try 🙂
Thanks for linking up!
Pinned this to try later. My husband, who loves burgers, pulled pork, bacon, etc., ironically prefers veggie pizza. Thanks for the idea!
Enjoy and thanks for stopping by!
That pizza looks amazing. We usually do a pizza at least every two weeks if not more often, now I’m craving broccoli pizza.
Good luck on becoming veg! My wife and I have been for a few years now and I am still surprised sometimes by how creative and interesting our meals have become since phasing meat out.
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