- 1 pound prepared pizza dough, preferably whole-wheat
- 2 cups chopped broccoli florets
- 1/4 cup water
- 5 ounces arugula (about 6 cups)
- 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 and preheat oven to 450 degrees. Coat a large baking sheet with cooking spray.
Roll out the dough on a lightly floured surface so that it's about the size of the baking sheet. Transfer the dough only to the baking sheet. Bake the dough until it is puffed and lightly crisped on the bottom, about 8 to 10 minutes.
Meanwhile, cook the broccoli with water in a large skillet over medium heat, covered, until the broccoli is crisp-tender. It should take about 3 minutes. Remove any tough stems from the arugul and chop. Stir in the arugula and cook until wilted, stirring, 1 to 2 minutes more. Season the broccoli and arugula with salt and pepper.
Spread the pesto evenly over the crust, top with the broccoli mixture and sprinkle with cheese. Bake in the heated oven until crispy and golden and the cheese is melted, about 8 to 10 minutes.