4 PM FIX: PESTO PIZZA WITH BROCCOLI, ARTICHOKE HEARTS, MOZZARELLA AND RICOTTA

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. 

RECIPE

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. 

4 PM FIX: ROASTED SHRIMP WITH BROCCOLINI

Ciao'd while sipping turkey bone broth. Thanksgiving just keeps on giving. 

The heat of the oven concentrates the sweetness of the fresh shrimp and gently chars the broccolini for a fast and light one-pan supper. 

Serves 4

6 tablespoons extra-virgin olive oil
Juice from 1 lemon
2 teaspoons dried basil
1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
32 extra-large shrimp (about 1 1/2 pounds), peeled and deveined
2 large bunches broccolini, ends trimmed

Preheat oven to 400°F.

In a medium bowl, combine 4 tablespoons of the olive oil, lemon juice, basil,
garlic, 1 teaspoon salt and ½ teaspoon pepper. Add the shrimp and toss to coat.

Spread broccolini in a single layer on a baking sheet. Drizzle with the remaining oil and toss to coat. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast
10 minutes, turning once, and removing thinner stems as they are done.

Add shrimp to baking sheet, nestling it among the broccolini stems. Roast, turning the shrimp once, until the shrimp are opaque and the broccolini is crisp-tender,
to 10 minutes more. Serve with lemon wedges.