• 6servings
  • 30minutes
  • 323calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B9, B12
MineralsSelenium, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound(s) prepared pizza dough, preferably whole-wheat

  2. 2 cup(s) chopped broccoli florets

  3. 1/4 cup(s) water

  4. 5 ounce(s) (about 6 cups) arugula, any tough stems removed, chopped

  5. Pinch of salt

  6. Freshly ground pepper to taste

  7. 1/2 cup(s) prepared pesto

  8. 1 cup(s) shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  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.

  5. Carb Servings: 2 starch, 1 vegetable, 1 medium fat meat, 1 1/2 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin C (45% daily value), Calcium (34% dv), Vitamin A (31% dv).


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