Yields 6 servings
Time: 30 minutes
1 pound whole-wheat pizza dough
2 cups chopped broccoli florets
¼ cup water
6 ounces arugula, any tough stems removed, chopped (approximately 6 cups)
Pinch of salt
Freshly ground pepper to taste
½ cup prepared pesto
1 cup shredded part-skim mozzarella cheese
Position oven rack in the lowest position; preheat to 450ºF. 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, 8-10 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, 1-2 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, 8-10 minutes.
Calories 323; Fat 13g; Sat 4g; Cholesterol 19mg; Carbohydrates 33g; Protein 15g; Fiber 3g; Sodium511mg; Potassium 241mg