1 pound prepared pizza dough, preferably whole-wheat (They sell it at Giovanni’s for under $3 and will roll it out for you if you ask!)
2 cups chopped broccoli florets
1/4 cup water
1 thinly sliced zucchini
2 cloves minced garlic
1/2 cup (packed down) chopped arugula
pinch of salt
freshly ground pepper to taste
1/3 cup prepared pesto
1 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese
Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes. Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Season with salt and pepper. Spread pesto evenly over the crust, top with the broccoli, zucchini, garlic and arugula and sprinkle with cheeses. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.