Greens Pizza
Greens Pizza is a healthier option to traditional pizza that is delicious enough to impress everyone in the family! Bake the crust, top with pesto, arugula, olive oil and Parmesan for a sensational flavor combination!
Servings: 4 Servings
Calories: 368kcal
Equipment
- Pizza Baking Stone
Ingredients
- 1 pound Italian Pizza Dough (chilled overnight)
- .25 cup basil pesto or more to taste
- 4 cups arugula
- 3 tablespoons high quality olive oil or more as needed
- sea salt & black peper salt optional
- .25 cup Parmesano-Reggiano cheese finely grated
- crushed red pepper flakes optional
Instructions
- Place baking stone in cold oven and heat to 500 degrees 1 hour before you are ready to cook your pizza.
- Place pizza dough on a sheet of parchment paper. Pat down and shape pizza dough into a circle, 12-inches in diameter.
- Lightly brush the top of pizza dough with olive oil.
- Slide parchment paper and pizza dough onto hot baking stone.
- Bake for 3 minutes until lightly golden brown.
- Remove from oven and spread with basil pesto.
- Toss arugula leaves with olive oil, salt and pepper, then spread over the top of the pizza.
- Finish pizza with finely grated Parmesan cheese, slice and serve while warm.
Notes
- Substitute your favorite pizza dough recipe if you like.
- Preheat the oven for at least ONE HOUR before your plan to bake your pizza so it is as hot as possible!
- All ovens cook differently, cooking times are estimates so keep an eye on your pizza!
- Italian Pizza Dough using Tipo "00" Flour
- How to Proof Dough in Instant Pot
- Basil Pesto
- Pizza Stone
- Wooden Pizza Peel
- Parchment Paper Sheets
- Cheese Grater
- Tipo "00" flour
- Yeast
Nutrition
Calories: 368kcal | Carbohydrates: 56g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1070mg | Potassium: 73mg | Fiber: 2g | Sugar: 7g | Vitamin A: 835IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 3.5mg