This vibrant Green Pizza is a delightful twist on the classic, featuring a homemade basil-spinach pesto, tender broccoli florets, tangy artichoke hearts, creamy feta, and gooey mozzarella. It's a fresh, flavorful, and satisfying meal that's perfect for any night of the week.

Why I Love This Recipe

I adore this Green Pizza because it's a delicious way to enjoy a variety of vegetables in one dish. The combination of the rich pesto, the slight crunch of the broccoli, the briny artichokes, and the creamy cheeses creates a harmonious blend of flavors and textures. It's not only tasty but also visually appealing, making it a hit at gatherings or a special treat for myself.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¼ cup chopped walnuts
2 cloves garlic
1 cup basil leaves, lightly packed
1 cup spinach leaves, lightly packed
½ cup shredded Parmesan cheese
½ cup extra virgin olive oil
Kosher salt and pepper, to taste
Nonstick spray or olive oil
2 heads broccoli
1 pound pizza dough
1 (14-ounce) can quartered artichoke hearts, drained
8 ounces shredded mozzarella (about 2 cups)
1 cup crumbled feta

Directions

Preheat the oven to 425°F (220°C). If the pizza dough has been refrigerated, let it sit at room temperature to warm up slightly.
Prepare the pesto: Toast the chopped walnuts in a small skillet over medium heat until lightly browned, stirring often. Let them cool. In a food processor, combine the toasted walnuts, garlic, basil, and spinach; process until minced. Add the Parmesan cheese, olive oil, salt, and pepper; process until smooth. Set aside.
Prepare the broccoli: Cut the broccoli into small florets and place them in a microwave-safe dish with a lid. Add a couple of tablespoons of water, cover, and microwave until just tender (about 3-4 minutes). Drain and set aside to cool.
Assemble the pizza: Lightly coat a baking sheet with nonstick spray or olive oil. Place the pizza dough on the pan and press it to the edges. If the dough resists, let it rest for a few minutes before pressing again. Spread a thin layer of the prepared pesto over the dough (you'll have some pesto left over). Sprinkle ¾ of the mozzarella over the pesto. Evenly distribute the broccoli and artichoke hearts over the cheese. Top with the remaining mozzarella and then sprinkle with feta.
Bake the pizza for 25 to 35 minutes, or until the crust is browned and the cheese is lightly golden. Let it cool slightly before slicing and serving.

Servings and Timing

Servings: 8 slices
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Variations

Nut-Free Pesto: Substitute the walnuts with sunflower seeds or simply omit them for a nut-free version.
Different Greens: Replace spinach with arugula or kale for a different flavor profile.
Cheese Options: Try goat cheese or ricotta instead of feta for a creamier texture.
Add Protein: For a non-vegetarian option, add cooked chicken or shrimp on top before baking.

Storage/Reheating

Storage: Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat slices in a preheated 350°F (175°C) oven for about 10 minutes, or until warmed through. Alternatively, reheat in a skillet over medium heat until the crust is crispy and the cheese is melted.

FAQs

How can I make this pizza vegan?

To make this pizza vegan, substitute the Parmesan and mozzarella with plant-based cheese alternatives and ensure the pesto is made without dairy.

Can I use store-bought pesto?

Yes, if you're short on time, a good-quality store-bought pesto can be used in place of homemade. However, making your own allows you to control the ingredients and flavor.

What type of pizza dough works best?

A traditional pizza dough works well for this recipe. You can use store-bought dough or make your own at home, depending on your preference.

Can I prepare this pizza ahead of time?

You can prepare the pesto and chop the vegetables ahead of time. Assemble the pizza just before baking to ensure the crust doesn't become soggy.

Is it possible to freeze this pizza?

It's best to freeze the pizza before baking. Assemble the pizza on a baking sheet, freeze until solid, then wrap tightly and store in the freezer. Bake from frozen, adding a few extra minutes to the cooking time.

Conclusion

This Green Pizza with Pesto, Feta, Artichokes, and Broccoli is a delightful and flavorful dish that's sure to please both vegetarians and meat-eaters alike. The combination of fresh vegetables, creamy cheeses, and aromatic pesto creates a satisfying meal that's perfect for any occasion. Give it a try and enjoy a slice of green goodness!

Green Pizza with Pesto, Feta, Artichokes, and Broccoli

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Author: Sue
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 8 slices
Category: Main Dish
Method: Baking
Cuisine: Italian-Inspired
Diet: Vegetarian

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Description

This vibrant Green Pizza is a delightful twist on the classic, featuring a homemade basil-spinach pesto, tender broccoli florets, tangy artichoke hearts, creamy feta, and gooey mozzarella.

Instructions

Preheat the oven to 425°F (220°C). If the pizza dough has been refrigerated, let it sit at room temperature to warm up slightly.
Toast the chopped walnuts in a small skillet over medium heat until lightly browned, stirring often. Let them cool. In a food processor, combine the toasted walnuts, garlic, basil, and spinach; process until minced. Add the Parmesan cheese, olive oil, salt, and pepper; process until smooth. Set aside.
Cut the broccoli into small florets and place them in a microwave-safe dish with a lid. Add a couple of tablespoons of water, cover, and microwave until just tender (about 3-4 minutes). Drain and set aside to cool.
Lightly coat a baking sheet with nonstick spray or olive oil. Place the pizza dough on the pan and press it to the edges. If the dough resists, let it rest for a few minutes before pressing again.
Spread a thin layer of the prepared pesto over the dough. Sprinkle ¾ of the mozzarella over the pesto. Evenly distribute the broccoli and artichoke hearts over the cheese. Top with the remaining mozzarella and then sprinkle with feta.
Bake the pizza for 25 to 35 minutes, or until the crust is browned and the cheese is lightly golden. Let it cool slightly before slicing and serving.