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Veggie Pizza With Arugula Pesto

Veggie Pizza With Arugula Pesto
Makes: 4  servings Prep 20 mins Cook 35 mins

Ingredients

  • Nonstick cooking spray
  • Flour for Dusting
  • 1 pound  frozen whole-wheat pizza dough, thawed, at room temperature
  • 1 1/2 cups  baby arugula leaves, loosely packed
  • 1/2 cup  fresh basil, loosely packed, plus 4 leaves
  • 4 cloves garlic
  • 1 tablespoon  lemon juice
  • 1/4 cup  plus 1 tablespoon olive oil
  • 2 tablespoons  water
  • 2 tablespoons  grated Parmesan
  • 1/2 teaspoon  salt plus more for seasoning
  • 1/2 teaspoon  freshly ground black pepper plus more for seasoning
  • 2 cups  rainbow chard, loosely packed, sliced into thin strips
  • 1 1/2 cups  cremini mushrooms, sliced thinly
  • 1 1/2 cups  cherry tomatoes, halved
  • 1 cup  part-skim ricotta

Directions

1. Preheat the oven to 400 degrees. Lightly coat a baking sheet with cooking spray. Dust a flat surface with flour and then roll out the pizza dough. Transfer dough to baking sheet and bake 5 minutes.

2. Meanwhile, combine the arugula, the 1/2 cup of basil, 2 garlic cloves and the lemon juice in a food processor. Drizzle in the 1/4 cup of oil and the water; pulse until a thin paste forms. Add the Parmesan, 1/4 teaspoon of the salt and 1/4 tea-spoon of the black pepper; pulse.

3. Heat the remaining olive oil in a large skillet over medium-high heat. Chop the remaining garlic and add it to the skillet with the chard, mushrooms and 1/4 teaspoon each salt and black pepper; saute 3 to 4 minutes until tender.

4. Spread 1/4 cup of pesto on the crust. Top with the vegetable mixture and tomatoes. Season the ricotta with salt and black pepper and add in dollops to the pizza. Bake until crust browns and cheese melts, 20 to 25 minutes. Slice the remaining basil and top pizza with it.

Note

Why This Recipe Works as a Health Booster:
  • Tomatoes are loaded with lycopene, which can lower your risk for breast cancer and cardiovascular disease.

Note

  • Research suggests that the potassium, calcium and fiber in arugula and chard help prevent high blood pressure.

Note

  • Eating at least one serving of whole grains a day can reduce your mortality risk by 8 percent, studies found.
From FitnessMagazine.com