Pesto Pizza

The barbed wire on the top really adds to the over all effect: Welcome to Greenpoint, kinda.

I took this photo on my last trip to NYC.  There is a block long wall topped with barbed wire that greets you as you leave the ferry dock and enter Greenpoint, Brooklyn.  This mural was my favorite piece of art along the wall.  My trips to NY are always filled with new experiences and plenty of new ideas for recipes based on the things I eat, the menus I read and the street food that seems to be on every corner.  This past trip I came back craving pizza and so, here’s my version, made with a thin, crispy flax crust and topped with fresh garden pesto, Kalamata olives, goat chevre and grated Romano.

For the Pizza Crust

Make up a batch of flax dough, from my previous recipe for flax crackers and flax bread.

Roll the flax dough out in an even, thin sheet, between two well greased pieces of parchment paper, the third method in the flax cracker post.  Make whatever shape you like, I tried to go with a round-ish shape.

Par-bake the crust, after piercing it all over with a fork, at 400 degrees for about 10 minutes.  The dough should be set up but not too crispy.

For the Toppings

For my pizza I chose a base of freshly made pesto, here are a few suggestions!

And added halved Kalamata olives, fresh, soft goat cheese and shaved Romano cheese.

Have fun and get creative, use whatever toppings and cheese you have on hand.

Bake the finished pizza in the oven at 350 for an additional 5 to 10 minutes, until the edges are crispy and the cheese is melted and starting to brown.

Slice and serve with a big green salad.

Pesto pizza and garden salad, dinner is served!

Browned Broccoli with Greek Olives and Lemon

Yay Broccoli!!

This was my go to quick snack after a long day of woking as a nanny in NYC.  I would get home around 7:30 if I was lucky, usually too late for a big dinner but I needed something healthy and fast!  If you keep chopped broccoli on hand, this is even easier.

Ingredients:

1 head of broccoli, chopped into manageable pieces.  Save the stem for coleslaw!

Juice from 1/2 a lemon

Olive Oil

5-10 kalamata olives, whole or torn into halves

Salt n pepper to taste

Throw the broccoli into a sauce pan (or cast iron skillet) with about an inch of water in the bottom, put a lid on it and turn the heat to high.

Let the broccoli steam until it turns bright green, you just want to cook it a bit, it should definitly have some crunch to it!  Drain whatever water is left, put the pan back on the high heat, add a little drizzle of olive oil, not too much, you want to brown the broccoli and that won’t happen if you add too much oil, I’d say about 2 teaspoons.

Browning the broccoli with just a bit of oil (or butter!)

Toss the broccoli around so it gets coated with the oil and doesn’t burn.  When it’s getting some nice brown spots, add the olives, and the lemon, the juice will steam and sizzle and you’re DONE!

This is a great healthy snack or side dish.  It takes just a few minutes to make and would always make me feel a little more energized and take the edge off my hunger after a long work day!