Advertisement

Green Pizza

September/October 2009

Your rating: None Average: 4.1 (240 votes)

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.



READER'S COMMENT:
"I love this Green Pizza, especially with homemade thin whole wheat pizza crust! I make the dough in my food processor the night before. I add other green veggies, like peas, spinach, and artichokes and I like to add goat cheese or feta...
Green Pizza

34 Reviews for Green Pizza

08/24/2014
Anonymous
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.

healthy, yummy, easy to make
Comments
04/15/2014
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.

Comments
02/09/2014
Anonymous
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,

Comments
02/04/2013
Anonymous
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!

Versatile, easily made your own
Comments
11/28/2012
Anonymous
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.

Easy to prep & make, cheap
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner