McKenzie Makes: Super Green “Pizza!”

This unconventional “pizza” was created for a few reasons… 1) I had a surplus of spinach and broccoli  in the kitchen last week 2) wanted to make something quick and tasty and 3) love making personal pizzas for lunch or a quick dinner. You can use regular pizza dough and make a large pizza if you want, but I prefer using flatbreads or pitas. I recommend shredding the cheese and making the spinach/broccoli/arugula saute beforehand so that all you have to do is assemble when you want/need. While I make this for myself, this dish is great sliced and served as a nibble at parties and bbqs. You can also add leeks, swiss chard, kale or collards. Top it off with sundried tomatoes and you’re good to go!

*makes 4 small “pizzas”


  • 4 pieces whole wheat flatbread
  • 2 cups broccoli, chopped coarsely
  • 3 cups arugula, chopped coarsely
  • 2 cups spinach, chopped coarsely
  • 1/4 cup water
  • 2 TBL garlic, minced
  • salt and pepper
  • red pepper flakes
  • 1/2 cup pesto sauce
  • 2 cups shredded mozzarella cheese

To Make:

  • Pre-heat oven to 400 degrees
  • line baking sheet with foil and lay flatbread evenly on sheet
  • in a large skillet, cook broccoli and water over medium heat until crisp and tender (3 minutes)
  • stir in arugula and spinach and cook until wilted (2 minutes)
  • stir in chopped garlic and season with salt and pepper
  • spread pesto sauce over flatbread sprinkle red pepper flakes over and top with green mixture
  • sprinkle with cheese and bake until crispy and golden and cheese is melted (8-10 minutes)
  • enjoy!

1 Comment

Filed under McKenzie Makes

One response to “McKenzie Makes: Super Green “Pizza!”

  1. love making homemade pizzas… so quick and easy! this is way healthier than what i usually top mine with though, may need to take a cue from you and step up the veggie factor! 🙂

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