Thursday, April 14, 2011

Green Pizza

In my ever increasing desire to cook healthier (due to my ever increasing waist line and cholesterol level) here's a recipe for what I like to call "Green Pizza".

1 large whole wheat Boboli® crust (also comes in regular)
2 cups chopped broccoli florets
1/3 cup water
5 ounces chopped arugula, tough stems removed, (6 cups, or spinach can be used)
Pinch of salt
Freshly ground pepper to taste
1/2 cup prepared pesto
1 cup shredded part-skim mozzarella cheese

Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

Meanwhile, blanch broccoli in water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in arugula (or spinach) and cook, stirring, until wilted, 1 to 2 minutes more. Place both in a bowl of ice water, to halt the cooking process.

Spread pesto evenly over the crust, top with the (drained, patted dry) broccoli/arugula mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.

* I usually place several raw arugula leaves on top when it just comes out of the oven (Arugula adds a rich peppery flavor, but spinach can be substituted)   

** It's also tasty to add chopped, baked chicken, if you have someone in the house who thinks it's too 'green'.

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