Green Pizza
- 1 pound prepared whole-wheat pizza dough
- 2 cups chopped broccoli florets
- 1/4 cup water
- 5 ounces (about 6 cups) arugula. Remove any tough stems, then chop the leaves. -- note: you can also use spinach and/or kale!
- Pinch of salt
- Freshly ground pepper to taste
- 1/2 cup prepared pesto
- 1 cup shredded part-skim mozzarella cheese
Serves: 6
Position the oven rack in the lowest position. Preheat to 450 °F.
Coat a large baking sheet with cooking spray. Roll out dough on a lightly floured surface to about the size of the baking sheet, then transfer the dough to the baking sheet. Bake until puffed and lightly crisped on the bottom, about 8 to 10 minutes. Remove from oven and set aside.
While the crust is baking, 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.
Spread the pesto evenly over the baked crust, top with the broccoli mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, about 8 to 10 minutes.
Serving suggestion: Serve the pizza with wedges of fresh tomato tossed with olive oil, basil and freshly ground pepper - you could also add a little balsamic vinegar.
Nutrition Facts (1 serving):
Calories: 323 kcal
Carbs: 33 g
Protein: 15 g
Sodium: 512 mg
Recipe courtesy of EatingWell.com
