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.
Ingredients
- 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
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.
Notes
- Use sunflower seeds or omit nuts for a nut-free pesto.
- Arugula or kale can substitute spinach for a different flavor.
- Use goat cheese or ricotta instead of feta for a creamier texture.
- Add cooked chicken or shrimp for a protein boost.
- Store leftovers in the fridge up to 3 days and reheat in oven or skillet.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
