This weeks food share had many possibilities! The arugula excited me, so I knew I wanted to use it. What I cook often has something to do with what I need to use up, as much as what came in my food share. I had a few things that I wanted to use today so I incorporated them into this weeks recipe. Like my left over pesto, a few cherry tomatoes and prepared bag of pizza dough.
2 cups chopped broccoli florets
3-4 cups arugula
3 leeks whites
Half cup pesto
3 cloves garlic
Salt and pepper
Pre-heat oven to 450. Roll out dough on a lightly floured surface to fit pizza baking sheet. Spread
the pesto evenly over the dough and bake for 8-10 minutes. While that is cooking saute leeks, garlic and broccoli for 3-5 minutes. Put the fresh mozzarella and cherry tomatoes into a small bowl and pour enough balsamic on them to coat…then add them to the broccoli mixture for a minute or two. Take crust out of oven and top with broccoli mixture. Bake until crispy and golden 10-15 minutes.
Enjoy with an Arugula salad on the side.