Green Pizza

• 1 lb pizza dough, preferably whole-wheat
• 2 cups chopped broccoli florets
• 1/4 cup water
• 5 oz arugula or spinach, any tough stems removed, chopped (about 6 cups)
• salt and pepper to taste
• 1/2 cup prepared pesto
• 1 cup shredded part-skim mozzarella cheese

1. Position oven rack in lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

2. Roll out dough on lightly floured surface to about the size of baking sheet. Transfer to baking sheet. Bake until puffed and lightly crisped on bottom, 8 to 10 minutes.

3. Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in arugula and cook, stirring, until wilted, 1 to 2 minutes more. Drain liquid and season with salt and pepper.

4. Spread pesto evenly over crust, top with broccoli mixture and sprinkle with cheese. Bake until crispy and golden and cheese is melted, 8 to 10 minutes.