Green Pizza with Pesto, Feta, Artichokes, and BroccoliGinnie
This vibrant green pizza features a basil-spinach pesto base, fresh broccoli, artichokes, creamy feta, and gooey mozzarella baked onto crispy crust—all made quick and delicious.
Equipment
- 1 Pizza Pan or large baking sheet
Ingredients
Pesto
- 0.25 cup chopped walnuts for pesto
- 2 cloves garlic
- 1 cup basil leaves lightly packed
- 1 cup spinach leaves lightly packed
- 0.5 cup shredded Parmesan cheese
- 0.5 cup extra virgin olive oil
- kosher salt and pepper to taste
Pizza
- Nonstick spray or olive oil
- 2 heads broccoli blanched and chopped
- 1 pound pizza dough (454 grams)
- 1 can quartered artichoke hearts 14-ounce, drained
- 8 ounces shredded mozzarella about 2 cups
- 1 cup crumbled feta
Instructions
Instructions
- Preheat oven to 425°F (220°C). Lightly coat a baking sheet or pizza pan with nonstick spray or oil.
- If pizza dough has been refrigerated, set it on the counter to warm up.
- Toast walnuts in a skillet over medium heat until lightly golden; let cool.
- In a food processor, combine toasted walnuts, garlic, basil, and spinach; process until minced. Add Parmesan, olive oil, salt and pepper, then blend until smooth. Set aside.
- Cut broccoli into small florets. Place in a microwaveable dish, drizzle with water, cover and microwave until just tender (3-4 minutes). Drain and let cool.
- Spread pizza dough on prepared pan. Spread half the pesto over dough, then sprinkle ¾ of mozzarella. Add broccoli and artichokes, then top with remaining mozzarella and sprinkle feta over top.
- Bake pizza for 25 to 35 minutes until crust is browned and cheese golden. Let cool slightly, then slice and serve.
Notes
If dough contracts while spreading, let it rest several minutes to relax the gluten, making it easier to work with.