Healthy Recipes Main Dishes Healthy Pizza Recipes Green Pizza 4.7 (21) 21 Reviews 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. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on September 19, 2023 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Trending Videos Close this video player Cook Time: 20 mins Additional Time: 10 mins Total Time: 30 mins Servings: 6 Yield: 6 servings Nutrition Profile: High-Calcium Bone-Health Healthy Pregnancy Healthy Aging Healthy Immunity Low Added Sugar Vegetarian Low-Calorie Jump to Nutrition Facts Ingredients 1 pound prepared pizza dough, preferably whole-wheat 2 cups chopped broccoli florets ¼ cup water 5 ounces arugula ,any tough stems removed, chopped (about 6 cups) Pinch of salt Freshly ground pepper to taste ½ cup prepared pesto 1 cup shredded part-skim mozzarella cheese Directions Position oven rack in the lowest position; preheat to 450 degrees 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. Originally appeared: EatingWell Magazine, September/October 2009 Rate It Print Nutrition Facts (per serving) 323 Calories 17g Fat 33g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 slice Calories 323 % Daily Value * Total Carbohydrate 33g 12% Dietary Fiber 3g 11% Total Sugars 2g Added Sugars 1g 2% Protein 15g 30% Total Fat 17g 21% Saturated Fat 5g 23% Cholesterol 19mg 6% Vitamin A 1555IU 31% Vitamin C 27mg 30% Folate 41mcg 10% Sodium 512mg 22% Calcium 344mg 26% Iron 1mg 7% Magnesium 32mg 8% Potassium 242mg 5% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved