Ciao'd while watching Monday Night Football. This recipe inspired by
the gold and green Green Bay Packers. I am a G-Men Fan. Sorry Aaron.
I posted this photo on Instagram and received messages from lots of you asking for the recipe (thank you!). I shot the photo before I baked the pizza which made the requests that much more interesting. Then I thought, "It's the holidays and other people - I'm not the only one! - are pining for a healthy dose of simplicity in the midst of the seasonal excess." Often, the only green we see during this party season is that of Christmas trees and wreaths. With this pesto pizza, we can have our green and eat it, too.
You've got carte blanche to vary the ingredients in this recipe. Prefer broccoli rabe to broccoli? Go for it. Feel like adding red onion? Do it! A sprinkle of basil, a dash of oregano, a drizzle of olive oil. This pizza has personal expression written all over it.
PESTO PIZZA WITH BROCCOLI, ARTICHOKE HEARTS, MOZZARELLA AND RICOTTA
Two 8-inch prepared pizza crusts (I used Vicolo cornmeal crust) or one large crust
2 cups broccoli florets, larger florets halved
One 6.5-ounce jar prepared basil pesto
One 8-ounce package frozen artichoke hearts, thawed and patted dry
2 cups shredded whole-milk mozzarella
1 cup fresh ricotta
Red pepper flakes, optional.
Preheat the oven to 425°F.
Place the broccoli florets in a microwaveable dish. Drizzle with a few tablespoons of water, cover, and microwave until just tender (about 3 minutes). Drain and pat dry.
Spread the pesto on the pizza crust, dividing evenly. Sprinkle half of the mozzarella over the pesto. Place the broccoli florets and artichokes on the cheese, dividing evenly. Top with the remaining mozzarella. Dollop the ricotta over the mozzarella. Sprinkle with the red pepper, if using.
Bake until the cheese is melted and the crust is lightly browned, about 12 to 15 minutes. Let sit 5 minutes before slicing.