2 cup chopped broccoli florets
¼ cup water
5 oz arugula, any tough stems removed, chopped
pinch of salt
freshly ground pepper to taste
½ cup prepared pesto
1 cup 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.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 323 20%
- Calories from fat 117 6%
- Total Fat 13gm 21%
- Sodium 511mg 12%
- Total Carbohydrates 33gm
- Fiber 3gm
- Protein 15gm
- Cholesterol 19mg 11%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.