Green Pizza

Green Pizza

Burris, Ken

Provided by: EatingWell

30 mins total 20 mins prep 323 calories/serving Full Screen

Servings

Why not use cooler-weather vegetables like broccoli and arugula as an unconventional pizza topping? The arugula adds a slightly bitter, peppery taste—for a milder flavor, use spinach instead. Serve with wedges of fresh tomato tossed with vinegar, olive oil, basil and freshly ground pepper.

Ingredients

• 1 pound prepared pizza dough, preferably whole-wheat
• 2 cups chopped broccoli florets
• 1/4 cup water
• 5 ounces arugula ,any tough stems removed, chopped (about 6 cups)
• Pinch of salt
• Freshly ground pepper to taste
• 1/2 cup prepared pesto
• 1 cup shredded part-skim mozzarella cheese

Directions

• 1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
• 2. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
• 3. Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in arugula and cook, stirring, until wilted, 1 to 2 minutes more. Season with salt and pepper.
• 4. Spread pesto evenly over the crust, top with the broccoli mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.

• Filed under:
• Cheese,
• Vegetable,
• Broccoli,
• American,
• Baking,
• Easy,
• 30 Minute,
• Low Cholesterol,
• Vegetarian,
• Diabetic,
• Healthy,
• Appetizer,
• Main Dish,
• Dinner,
• Pizza,
• Lunch,
• Fall,
• Spring,
• Summer,
• Winter,
• Super Bowl

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