Green Pizza
- Number of Servings: 6
Ingredients
1 package Pillsbury Pizza Dough2 cups chopped broccoli florets1/4 cup water5 ounces arugula ,any tough stems removed, chopped (about 6 cups)Pinch of saltFreshly ground pepper to taste1/2 cup prepared pesto12 oz 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.
Cut into 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ELIZABETHDEAN.
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.
Cut into 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ELIZABETHDEAN.
Nutritional Info Amount Per Serving
- Calories: 257.2
- Total Fat: 17.6 g
- Cholesterol: 32.9 mg
- Sodium: 417.5 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.4 g
- Protein: 16.0 g
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