Recipe Image

Green Pizza

  • 20 m
  • 30 m
EatingWell Test Kitchen
“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
    • 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


  • 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.
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