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Green Pizza
Green Pizza
35 Reviews
From: EatingWell Magazine, September/October 2009
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound prepared pizza dough, preferably whole-wheat
- 2 cups chopped broccoli florets
- ¼ cup water
- 5 ounces 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
Preparation
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Active
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Ready In
- Position 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. 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 the broccoli mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.
- Serving size: 1 slice
- Per serving: 323 calories; 17 g fat(4 g sat); 3 g fiber; 33 g carbohydrates; 15 g protein; 41 mcg folate; 19 mg cholesterol; 2 g sugars; 1 g added sugars; 1,555 IU vitamin A; 27 mg vitamin C; 344 mg calcium; 1 mg iron; 512 mg sodium; 242 mg potassium
- Nutrition Bonus: Vitamin C (45% daily value), Calcium (34% dv), Vitamin A (31% dv)
- Carbohydrate Servings: 2
- Exchanges: 2 starch, 1 vegetable, 1 medium fat meat, 1½ fat
Reviews 35
December 29, 2016
By: Julie Gordon Packard
Very good! I used spinach instead of arugula.
August 24, 2014
By: EatingWell User
Very good alternative to a tomato sauce pizza
I've made this several times, first with the arugula, second with a mixture of arugula and chopped fresh baby spinach, and lastly, baby spinach and baby kale along with some black olives, mushrooms and sliced tomatoes and the broccoli . The last one was the best. Arugula tends to taste bitter to me, so the combo of the spinach and kale worked well. I also used a store bought crust (the fresh kind) and that saves time in preparation. I use a lot of mozzarella cheese, so the baking time is extended to 20 to 25 minutes. I should have taken a picture, maybe next time.
Pros: healthy, yummy, easy to make
Cons: arugula can sometimes be bitter
April 15, 2014
By: Terri
Absolutely Delicious!!
I made a few changes but it was AWESOME!
I used spinach/kale mix instead of arugula. I added the spinach/kale mix after I drained the crisp-tender broccoli instead of wilting it. It wilted enough when mixed with hot broccoli. Everything else was per the recipe. Great for weeknights or company.
February 09, 2014
By: EatingWell User
Pretty Good!!
The first time I made this, I followed the recipe exactly. I thought it very good. I tried it a 2nd time but used whole what flat break instead of pizza dough. I thought it was much better that way,
February 04, 2013
By: EatingWell User
Easy week night dish!
I used Whole Foods whole wheat pizza dough, broccoli, spinach, and artichoke hearts for this though I could see how arugula would work. Without the artichoke hearts I don't know if I'd care for this so much. I also added low-fat ricotta cheese and small clumps of goat cheese as I think they they compliment the other agreements much more than mozzarella. I definitely added more cheese than the recipe suggested, but it was delicious so I can't complain!
Pros: Versatile, easily made your own
Cons: Slightly boring on its own
November 28, 2012
By: EatingWell User
Delicious Green Pizza
This pizza was heavenly, and I even burnt the crust! The pesto was the perfect base (not a big tomato sauce fan)...the broccoli cooked perfectly! Thought 6 cups of arugula was a little much so I scaled back...definitely won't do that again! That stuff shrinks to nothing once it's wilted! Used an arugula/spinach mix. Also mixed mozzarella and cheddar cheese because I'm a huge cheese fan. Also added tomatoes, so good. Even with the burnt crust, my boyfriend and I just scraped the top part off with out teeth! So delicious, definitely doing again.
Pros: Easy to prep & make, cheap
April 08, 2012
By: PJ
Green Pizza
I used a single prepared pizza crust and spread the bottom with pesto sauce. To that I added some herb and garlic spaghetti sauce. I did add the broccoli and red onions that I had on hand and then sprinkled a little bit of garlic powder and topped it with parmesan cheese! Delicioso!
Pros: It was easy to make!
Cons: I only had broccoli on hand so I added red onions!
March 06, 2012
By: EatingWell User
A New Go-To Meal
Love this recipe because it is easy, yummy, and I am always looking for new ways to get more greens into our family's diet. I gave it four stars, but I like to add some goat cheese, which pushes it to five stars, in my opinion. I always make the Easy Whole Wheat Pizza Dough also on this site.
March 05, 2012
By: EatingWell User
YUMMY!!!
We love this pizza. We use asparagus instead of broccoli and make homemade crust! We make it all the time!
