Broccoli is a veggie that I have grown to love. It was not always a loving relationship between me and the leafy tree-like vegetable. Like most kids, I would have my stare-down show-down at the dinner table whenever it was served as a side. But luckily my parents never forced it on me. They always nudged me to try new things, but it was never a huge issue if I didn’t choose to partake.
Believe it or not, I was a SUPER picky eater when I was little. In fact for the longest time [just ask mi madre] all I ate was peanut butter crackers, butter noodles, olives, and pickles. Not all together [I hope]. But nonetheless, that’s all I ate. I was a total salt feen…well was is an incorrect statement. Still have a ginormous salt-tooth, but I have certainly expanded my horizons when it comes to my daily diet.
Now as an adult and the “cook” for our family, I try to sneak in veggies whenever possible. Eating healthier doesn’t mean you have to choke down yucky veggies that you dread — with the right seasoning and marriage of flavors, any veggie can be quite deelightful.
Broccoli and Bacon Pizza Bread
adapted from Rachael Ray Magazine
- 2 ciabatta loaves [6-8 inches], sliced in half lengthwise [making 4 open pizzas]
- 2 cups skim-ricotta cheese
- 2 tbsp pesto
- 2 cups cooked broccoli florets, roughly chopped
- 3 slices bacon, cooked & chopped
- 1 tbsp chili garlic sauce
- 1 cup shredded cheese [I used Monetray Jack}
- 1/2 cup parmesan cheese
- 4-5 tbsp of EVOO
- salt + pepper to taste
- pre-heat oven to 375 degrees. lay out bread halves on a foil lined baking sheet. spread each half with 1-2 tbsps of pizza sauce. set aside.
- meanwhile, in a large saute pan heat EVOO over med-high heat and add chili garlic sauce. swirl until ingredients are combined. add broccoli and saute until broccoli is tender, crispy, and a little golden brown. remove from heat.
- evenly distribute broccoli and bacon over pizza sauce on bread. top with shredded cheese. bake in the oven until cheese is melted and bread is crispy-crunchy, about 8-10 minutes.