It's not easy being green...

A few years ago I had a notorious first grader, J. On the first week of school, he continually asked me a question that I couldn't hear or understand. After asking him to repeat it several times I finally conceded (that busy time in the morning will make you do crazy things!). Just a few moments later, J exited the bathroom in a full dinosaur costume; I'm talking...step in, zip up, with hood dinosaur costume. He also put his backpack back on. Shocked, I literally screamed at him...WHAT ARE YOU DOING?! To which he giggled, knowingly, and said "I asked if I could put on my dinosaur costume." Crazy enough...none of my other first graders were phased. It was fine with them that J wanted to be a dinosaur. They really didn't know what I was so freaked out about.
So in a nod to Josh and other moments of insanity that occur in a typical classroom...we have a crazy twist on pizza.

Green Pizza
(from eattingwell.com)

1 lb. prepared pizza dough (we usually use Boboli)
2 cups broccoli florets
1/4 cup water
5 ounces arugula (arugula blend was actually really good), tough stems removed, chopped (about 6 cups)
pinch of salt
freshly ground pepper to taste
1/2 cup prepared pesto (we used Giada's arugula pesto for an extra kick)
1 cup shredded mozzarella cheese

1. Position oven rack in the lowest position; preheat to 450. Coat large baking sheet in cooking spray (we use our pizza stone and don't worry about the coating)
2. Roll out dough on a lightly floured surface and then transfer to baking sheet. Bake until puffed and lightly crisped on the bottomw, 8 to 10 minutes (skip this if using Boboli)
3. Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in arugula and cooking, stirring until wilted, 1 to 2 minutes more. Season with salt and pepper.
4. Spread pesto evenly over the crust, top with the broccoli mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.