Thursday, May 19, 2005

Green Pizza

Green Pizza (Adapted from Eating Well)

cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 cups chopped broccoli florets
1/4 cup water
5 ounces arugula, tough stems removed, chopped
salt and fresh ground black pepper
1/2 cup pesto
6 ounces (about 1 1/2 cups) shredded mozzarella cheese.

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Slide the crust onto the stone and cook until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place the crust onto a wire rack.

Meanwhile, in a large skillet, add water and bring to a simmer. Add broccoli - cover and cook until crisp-tender, about 3 minutes. Uncover and stir in arugula - cook, stirring, until the arugula has wilted, about 1 minute. Season with salt and fresh ground black pepper.

Scoop pesto onto the crust and spread evenly to cover. Scatter the top with the broccoli and arugula mixture (leaving any excess liquid in the skillet). Sprinkle the cheese over the top. Slide crust back onto the stone and bake until the cheese has melted and the crust is crisp, about 8 to 10 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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