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This Green Pizza with Pesto, Feta, Artichokes, and Broccoli is packed with delicious ingredients! I made my own basil-spinach pesto, but if you’re in a time pinch, then feel free to use your favorite prepacked variety. It will still be super tasty.
Next, you’ll top the pizza with fresh broccoli and artichoke hearts, just like they did at my fave pizzeria. It’s finished with a generous serving of tasty feta chunks and lots of ooey, gooey mozzarella. Yum!
After you bake your pizza it’s time to eat … the best part for sure!
Give my Green Pizza with Pesto, Feta, Artichokes, and Broccoli a try. I know you’ll love it just as much as I do!
Green Pizza with Pesto, Feta, Artichokes, and Broccoli
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
This Green Pizza with Pesto, Feta, Artichokes, and Broccoli is packed with delicious veggies, flavorful homemade pesto, and lots of ooey, gooey cheese!
Ingredients
For Basil-Spinach Pesto:
- 1/4 cup chopped walnuts
- 2 cloves garlic
- 1 cup basil leaves lightly packed
- 1 cup spinach leaves lightly packed
- 1/2 cup shredded Parmesan cheese
- 1/2 cup olive oil extra virgin
- salt
- pepper
For Pizza and Toppings:
- 2 heads broccoli (not bunches)
- 1 lb pizza dough
- nonstick spray or olive oil
- 1 (14 oz.) can quartered artichoke hearts drained
- 8 oz shredded mozzarella (about 2 cups)
- 1 cup crumbled feta
Instructions
- Preheat oven to 425 degrees. If pizza dough has been refrigerated, remove from the fridge so it can warm up a bit.
Prepare pesto:
- Add walnuts to a small skillet over medium heat; cook until lightly toasted, stirring often. Let cool.
- Combine walnuts, garlic, basil, and spinach in a food processor; process until minced.
- Add Parmesan, olive oil, and salt and pepper to taste. Process until completely smooth. Set aside.
Prepare pizza:
- Cut broccoli into small florets and place in a microwaveable dish with a lid.
- Drizzle with a couple tablespoons water, cover, and microwave until just tender (about 3-4 minutes).
- Drain water from broccoli and set aside to cool.
- Meanwhile, lightly coat a baking sheet with olive oil or cooking spray. (I usually put a little oil on the pan, then spread it with a paper towel. That way the oil is distributed evenly, and the paper towel soaks up any excess oil.)
- Place pizza dough on pan and press to the edges of the pan. (If the dough draws back from the edges, let it rest for a few minutes and then press again. Repeat until dough is relaxed and covers the entire pan.)
Full Recipes>>Green Pizza with Pesto, Feta, Artichokes, and Broccoli