• Home
  • Join the Farm
  • Pictures
  • Contact Us
  • Facebook
  • For Members
    • Newsletters
    • Garden Tips
    • Recipes
    • Resources
  d

Broccoli and Arugula Pizza

6/2/2013

0 Comments

 
Picture
Submitted by Victoria T.
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.

Ingredients
  • 1 pound prepared pizza dough, preferably whole-wheat
  • 2 cups chopped broccoli florets
  • 1/4 cup water
  • 5 ounces arugula ,any tough stems removed, chopped (about 6 cups)
  •  Pinch of salt
  •  Freshly ground pepper to taste
  • 1/2 cup prepared pesto
  • 1 cup shredded part-skim mozzarella cheese


Directions
  1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
  2. 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.
  3. 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.
  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.

0 Comments



Leave a Reply.

    RSS Feed

    Archives

    June 2013
    August 2012
    June 2012
    May 2012
    March 2012

    Categories

    All
    Arugula
    Beets
    Broccoli
    Bulgur
    Chickpeas
    Lemon
    Parsley
    Pickling
    Potatoes
    Radish
    Radish Greens
    Vegan
    Vegetarian

Powered by Create your own unique website with customizable templates.
  • Home
  • Join the Farm
  • Pictures
  • Contact Us
  • Facebook
  • For Members
    • Newsletters
    • Garden Tips
    • Recipes
    • Resources