Well, this is kind of a cheater recipe but that's OK. We had a busy busy day so I wanted something easy for dinner (and then I spent a lot of time on dessert, but that was a planned project so it's alright). This is very quick, especially if you are lazy like me and skip the sauteeing of vegetables. I microwaved the broccoli (frozen), chopped it up with kitchen scissors, and threw the arugula on without cooking it first. Still turned out pretty good. It isn't the most thrilling of pizzas but it definitely will be considered for quick weeknight meals.
Eating Well, Sept./Oct. 2009
1 pound prepared pizza dough
2 cups chopped broccoli florets
1/4 cup water
5 oz arugula, any tough stems removed, chopped
1/2 cup prepared pesto
1 cup shredded part-skim mozzarella cheese
1. Position oven rack in the lowest position; preheat oven to 450. Coat a large baking sheet with cooking spray.
2. Roll out dough on lightly floured surface to about the size of 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-high 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.