Broccoli and arugula work as unconventional pizza toppings, bringing both flavor and color to this pizza.
Green Pizza (Source)
1 lb prepared pizza dough (whole wheat recommended)
2 cups chopped broccoli
¼ cup water
5 oz arugula, any tough stems removed, chopped (about 6 cups)
Pinch of salt
Freshly ground pepper to taste
½ cup prepared pesto
1 cup shredded part-skim mozzarella cheese
- Place oven rack in lowest position. Preheat to 450F. Coat large baking sheet with cooking spray.
- Roll out dough on lightly floured surface, to 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 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 pesto evenly over the crust. Top with broccoli mixture. Sprinkle with cheese. Bake until crispy, golden and the cheese is melted, about 8 to 10 minutes.