Veggie Pizza with Arugula Pesto


Non-stick cooking spray (PAM/Crisco/etc.)
Flour for Dusting
1 frozen whole-wheat pizza dough, thawed, at room temperature
1 ½ cup baby arugula leaves, loosely packed
½ cup fresh basil, loosely packed, plus 4 leaves
4 cloves garlic
1 tbsp. lemon juice
¼ cup plus 1 tbsp. olive oil
2 tbsp. water
2 tbsp. grated Parmesan
½ tsp. salt w/ additional seasoning
½ tsp. freshly ground black pepper
2 cups rainbow chard, loosely packed, sliced into thin strips
1 ½ cup cremini mushrooms, sliced thinly
1 ½ cherry tomatoes, halved
1 cup part-skim ricotta


1. Preheat your oven to 400°F (200°C) -give a light spray on the baking sheet with you choice of cooking spray. Lightly dust a flat surface with some flour and begin to roll-out your frozen pizza dough into a flattened shape. Then transfer this dough to the baking sheet and bake for 5 minutes

2. Combine both the arugula, ½ cup of basil, 2 garlic cloves, and lemon juice in a food processor. While it blends add ¼ cup of oil and 2 tbsp. water and blend into a paste. After that, then add the Parmesan, ¼ tsp. salt, and ¼ tsp. black pepper to that paste and blend further until mixed.

3. Heat the remaining olive oil in a skillet over med-high heat. Chop the garlic and add this to the skillet combined with the rainbow chard, mushrooms, ¼ tsp. salt and black pepper, and saute 3-4 minutes until tender.

4. Spread ¼ cup pesto sauce over the surface of the pizza crust. Add vegetable toppings including tomatoes. Season the ricotta with salt and pepper, and add small dollops on the pizza where you like. Bake until the crust browns and cheese melts, for 20-25 minutes. Remove from the oven and add some remaining sliced basil over the surface. Slice into 12 wedges and serve.

Nutrition information:

Per serving: 476 calories- 15 grams total fat (4g sat. Fat)

Up to 4 or more servings per recipe.

Bon Appetite!