Cheesy Green Garden Pizza
Fresh vegetables on top, spread the pesto evenly on the pizza dough, sprinkle cheddar cheese on top of the vegetables, great combination for a garden pizza.
Yield
6 servingsPrep
10 minCook
20 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pizza dough
whole wheat, or you can make your own |
* |
| 3 | cups |
broccoli florets
chopped |
|
| ⅓ | cup |
water
|
|
| 10 | cups |
swiss chard
about 9 ounces |
|
| ¼ | teaspoon |
salt
or more to taste |
|
| 1 | x |
black pepper
to taste |
*
|
| ¾ | cup |
basil pesto
|
*
|
| 1 | cup |
cheddar cheese, reduced-fat
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pizza dough
whole wheat, or you can make your own |
* |
| 7.1E+2 | ml |
broccoli florets
chopped |
|
| 79 | ml |
water
|
|
| 2.4 | l |
swiss chard
about 9 ounces |
|
| 1.3 | ml |
salt
or more to taste |
|
| 1 | x |
black pepper
to taste |
*
|
| 177 | ml |
basil pesto
|
*
|
| 237 | ml |
cheddar cheese, reduced-fat
|
* |
Directions
Position oven rack in the lowest position, preheat to 450°F.
Coat pizza pan with cooking spray.
Roll out dough on a lightly floured surface to about the size of the pizza pan.
Transfer to the pizza pan.
Bake until puffed and lightly crisped on the bottom, 10 minutes.
Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes.
Stir in Swiss chard and cook, stirring, until wilted, 3 minutes more. Season with salt and pepper.
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, 10 to 12 minutes.
Cool slightly, serve warm.
