Green Pizza

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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

American

Appetizer

Budget

Ingredients

1 pound prepared pizza dough, preferably whole-wheat		Pinch of salt
2 cups chopped broccoli florets		Freshly ground pepper to taste
1/4 cup water		1/2 cup prepared pesto
5 ounces arugula ,any tough stems removed, chopped (about 6 cups)		1 cup shredded part-skim mozzarella cheese

directions

Prep: 20 min Total: 30 min (Quick)

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1
Position oven rack in the lowest position; preheat to 450F. 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.

nutritional information

Calories: 323		Fiber: 3 g
Fat: 13 g		Saturated Fat: 4 g
Carbohydrates: 33 g		Protein: 15 g
Sodium: 511 mg		Monounsaturated Fat: 7 g
Exchanges: 2 starch, 1 vegetable, 1 medium fat meat, 1 1/2 fat		Cholesterol: 19 g
Carbohydrate Servings: 2		Potassium: 241 mg
Nutrition Bonus: Vitamin C (45% daily value), Calcium (34% dv), Vitamin A (31% dv).

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