I made this using steam fresh broccoli and replaced the arugula with fresh sliced tomatos. With those changes there is no stove top cooking and it is really fast to make/clean up. It is a great way to enjoy getting a serving of vegetables. And, I think next time I will use 1/2 or 3/4 lb of wheat pizza dough to make a thinner crust. Very tasty! I will certainly be making it again soon!
From EatingWell: 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 tasteâ€”for a milder flavor, use spinach instead. Serve with wedges of fresh tomato tossed with vinegar, olive oil, basil and freshly ground pepper.
33 Reviews for Green Pizza
I love homemade pizza and this recipe is a great combination! I used my own trusty wheat dough recipe and made my own pesto-- but pre-prepared would make this a fast recipe. Try adding goat cheese instead of mozzerrella for a yummy twist
I used a mix of spinach and arugula and then followed the recipe. If it wasn't for the pesto, this would be tasteless, but then again, I don't like pesto sandwiches. I see no possible redemption from trying to fix it.
I loved this recipe! I agree that the fresh dough makes the house smell fantastic! I made this recipe as written, and wow! I agree! One of the best pizzas I've ever had! And I made it!!! My husband who's a die-hard traditional pizza fan actually tried it and thought it was decent. And that means a lot from a guy who grew up in an Italian area where homemade pizzas were a stone's throw away!!! Permanent addition to our menu! THANKS!
We use spinach instead of arugula, but the end result is mouthwatering and the fresh dough makes the house smell fantastic. This is definitely being permanently added to out home menu.