Green Pizza
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.
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.
- Carbohydrate 39.5513887635224 g
- Cholesterol 24.192 mg
- Fat 10.4723772488449 g
- Fiber 1.22819874575382 g
- Protein 15.2616562851115 g
- Saturated Fat 4.87518582488833 g
- Serving Size 1 1 Serving (173g)
- Sodium 755.705434364167 mg
- Sugar 38.3231900177686 g
- Trans Fat 0.765900219783204 g
- Calories 310 calories
Step-by-step
- Position oven rack in the lowest position; preheat to 450F.
- 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.
Building a pie with high-moisture vegetables usually results in a water-logged crust unless you pre-cook the toppings and pre-bake the dough. Position your oven rack at the very bottom and preheat to 450 degrees Fahrenheit, ensuring the radiant heat hits the metal baking sheet directly to set the whole wheat dough.
Achieving the Right Texture
Baking the stretched dough plain for 8 to 10 minutes creates a structural barrier against the pesto sauce and melting mozzarella. Steaming the chopped broccoli florets in just a quarter cup of water inside a covered skillet for precisely 3 minutes softens the cellular walls while retaining bright green color and crunch before the greens hit the hot oven.Adapting for Dietary Needs
Swapping out the shredded dairy cheese for a plant-based alternative requires monitoring the final 8 to 10 minute bake closely, as vegan cheeses melt at different rates than standard mozzarella. Substituting fresh spinach for the peppery arugula provides a neutral base if diners prefer a milder flavor profile without altering the moisture balance of the pie.
