Scallion & Arugula Parmesan Pizza
Scallion & Arugula Parmesan Pizza might be just the Mediterranean recipe you are searching for. For $7.32 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. One serving contains 1704 calories, 69g of protein, and 47g of fat. This recipe serves 2. This recipe is liked by 36 foodies and cooks. It works best as a main course, and is done in around 45 minutes. A mixture of arugula, red pepper flakes, real bacon recipe pieces, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Big Girls Small Kitchen. With a spoonacular score of 91%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Zucchini, Scallion and Parmesan Pizza, Grilled Watermelon Pizza with Blueberries, Parmesan and Arugula, and Whole Wheat Pesto Pizza With Fresh Arugulan And Parmesan.
Servings: 2
Ingredients:
2 big handfuls arugula
Scallion & Arugula Parmesan Pizza
You can make the scallions and roasted zucchini and broccoli in advance if you like.
1 small head broccoli (to yield about 2 cups of spears)
1 teaspoon lemon juice
Olive oil
1 cup freshly grated Parmesan cheese
1/2 recipe pizza dough
Divide the scallions between the two rectangles of pizza dough, covering all but about 1/2 an inch around the edge. Top with about 1/4 cup of Parmesan each.
Lily liked the pizza, as did I.
That elementary-school approached involved me making Green Pizza and inviting Lily, the managing editor of Small Kitchen College, to eat it with me.
**Recipe**
Red pepper flakes
Salt
2 bunches scallions, trimmed
Pour 1/4 cup of water over the scallions and sprinkle with salt. Cover the dish with foil and bake for 25 minutes, until the scallions smell sweet and oniony and look wilted.
1 zucchini
Return the oven to 425°F.
Equipment:
oven
Cooking instruction summary:
Bake for 10 minutes. Remove from the oven and divide most of the broccoli and zucchini between the two pizzas. Sprinkle with most of the remaining Parm and return to the oven for 10 minutes. Remove once more, top each pizza with the arugula, sprinkle with salt, and return to the oven for 5 minutes, until the arugula has just wilted. Top with the remaining Parm and serve.
Step by step:
1. Bake for 10 minutes.
2. Remove from the oven and divide most of the broccoli and zucchini between the two pizzas. Sprinkle with most of the remaining Parm and return to the oven for 10 minutes.
3. Remove once more, top each pizza with the arugula, sprinkle with salt, and return to the oven for 5 minutes, until the arugula has just wilted. Top with the remaining Parm and serve.
Nutrition Information:
covered percent of daily need
