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.