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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.

Source: EatingWell Magazine, September/October 2009

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.

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  • 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.

Nutrition Facts

1 slice
323 calories; protein 14.9g; carbohydrates 33.2g; dietary fiber 3g; sugars 2g; fat 16.7g; saturated fat 4.5g; cholesterol 18.7mg; vitamin a iu 1554.8IU; vitamin c 27.1mg; folate 41.4mcg; calcium 344mg; iron 1.3mg; magnesium 32.1mg; potassium 241.8mg; sodium 511.5mg; added sugar 1g.

2 starch, 1 vegetable, 1 medium fat meat, 1 1/2 fat

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