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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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


  • Active

  • Ready In

  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.

Nutrition information

  • 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
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By: Julie Gordon Packard
Very good! I used spinach instead of arugula.
August 24, 2014
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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
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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
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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
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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
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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
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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
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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
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By: EatingWell User
YUMMY!!! We love this pizza. We use asparagus instead of broccoli and make homemade crust! We make it all the time!
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