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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.
Stir in arugula and cook, stirring, until wilted, 1 to 2 minutes more.
Season with salt and pepper.
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.
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