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.
Nutrition profile
Bone Health
Healthy Aging
Healthy Immunity
High Calcium
Low Added Sugars
Low-Calorie
Vegetarian
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
Preparation
Active
20 m
Ready In
30 m
- 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.
Nutrition information
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
