Why not use green 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.
Yield: 6 servings
Prep Time: 20 minutes
Total Time: 30 minutes
1 pound prepared pizza dough, preferably whole-wheat
2 cups chopped broccoli florets
1/4 cup water
5 ounces arugula, any tough stems removed, chopped (about 6 cups)
Pinch of salt
Freshly ground pepper to taste
1/2 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.
13 g fat (4 g sat, 7 g mono)
19 mg cholesterol
33 g carbohydrate
15 g protein
3 g fiber
511 mg sodium
241 mg potassium
Vitamin C: 45% daily value (DV)
Calcium: 34% DV
Vitamin A: 31% DV
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 1 medium fat meat, 1 1/2 fat