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.
Low Added Sugars
Ingredients (6 servings)
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
- Position oven rack in the lowest position; preheat to 450 °F. Coat a large
baking sheet with cooking spray.
- 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.
Serving size: 1 slice
Per serving: 323 calories; 17 g fat(4 g sat); 3 g fiber; 33 g
carbohydrates; 15 g protein; 41 mcg folate; 19 mg cholesterol; 2 g
sugars; 1 g added sugars; 1555 IU vitamin A; 27 mg vitamin C; 344 mg
calcium; 1 mg iron; 512 mg sodium; 242 mg potassium
Nutrition Bonus: Vitamin C (45% daily value), Calcium (34% dv),
Vitamin A (31% dv)
Carbohydrate Servings: 2