- Special Pricing
- Active Time 20m
- Total Time 30m
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.
- 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 mouncezarella cheese
Position oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.
Roll out the 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.
Meanwhile, cook the broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in the arugula and cook, stirring, until wilted, 1 to 2 minutes more. Season with salt and pepper.
Spread the pesto evenly over the crust, top with the broccoli mixture and sprinkle with the cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
323 calories; 13g total fat; 4g total saturated fat; 19mg cholesterol; 511mg sodium; 33g carbohydrates; 3g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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