Green Pizza

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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

Recipe Ingredients
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

Recipe Preparation
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.

Recipe Nutrition
Per serving:
323 calories
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

Nutrition Bonus: 
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


Recipes © 2004-2011 Eating Well, Inc. All rights reserved. Reprinted with permission.

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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