Green Pizza with Pesto Feta

A bright homemade pizza layered with fresh pesto loads of green vegetables and creamy feta is my way to celebrate the best flavors of the season This recipe grew out of those nights when takeout was tempting but I wanted something veggie packed and bursting with herby freshness

I first whipped up this pizza after a farmers market run with my kids and they have been hooked by the vibrant colors and creamy feta ever since

Ingredients

• Chopped walnuts: add toastiness and nutty depth for the pesto Choose fresh shelled walnuts for the best flavor
• Garlic: two cloves for a punch of savory aroma and warmth Opt for firm bulbs with tight skins
• Basil leaves: provide a classic pesto flavor Look for bunches with bright green unblemished leaves
• Spinach leaves: give a boost of color and mellow the pesto Use fresh baby spinach if possible for tenderness
• Parmesan cheese: brings salty nutty richness For full flavor grate your own from a wedge
• Olive oil: binds everything while adding richness Look for extra-virgin cold pressed oil with a light green hue
• Kosher salt and pepper: round out the flavors Taste and adjust with high quality sea salt and freshly ground pepper
• Nonstick spray or olive oil: prevents sticking and crisps the crust Go for pure olive oil for better flavor
• Broccoli: gives crunch and sweet earthiness Cut from two full heads and use only small firm florets
• Pizza dough: delivers that delicious bakery base Use fresh dough from your favorite store or homemade if you have time
• Artichoke hearts: bring a tangy Mediterranean bite Choose canned or jarred artichokes in water well drained
• Shredded mozzarella: melts to gooey perfection Opt for part skim and grate at home for best melt
• Crumble feta: for creamy salty brightness Buy whole blocks for more freshness and texture

Instructions

Make the Pesto:

Toast the walnuts Place your walnuts in a dry skillet over medium heat Shake the pan often watching closely as they become golden and fragrant Remove from heat to cool which prevents them from getting bitter

Blend the pesto base:

Add the cooled walnuts garlic basil leaves and spinach to your food processor Pulse until everything is finely chopped and vivid green scraping down the sides as needed

Emulsify with oil and cheese:

Add grated Parmesan and olive oil to the mixture Then season with salt and pepper Pulse until creamy and totally smooth The pesto should be thick enough to spread easily

Prep the Broccoli:

Steam the florets Cut broccoli into very small even pieces Place them in a microwave safe dish splash a tablespoon or two of water and cover Microwave for three to four minutes until just tender This keeps their color bright and stops them from overcooking in the oven

Drain and cool:

Tip out any liquid and let the broccoli steam off its heat while you prep the dough

Shape the Dough:

Warm and stretch If your pizza dough has been refrigerated let it rest at room temperature until soft and workable Place the dough on your oiled or sprayed pan and gently press and stretch it outward using your fingertips until it covers the whole surface

Build the Pizza:

Spread pesto and cheese Spoon half of your bright green pesto onto the dough spreading out to the edges Scatter three quarters of the shredded mozzarella over the pesto

Add toppings:

Layer the steamed broccoli evenly over the cheese then follow with well drained quartered artichoke hearts Sprinkle on the crumbled feta and the leftover mozzarella

Bake to perfection:

Slide the pizza into a hot 425 degree oven Bake for twenty five to thirty five minutes until the crust is deep golden and the cheese is bubbling with golden spots Spin the pan halfway for even browning

Cool and serve:

Let the pizza rest for five minutes so slices hold their shape Cut into squares or wedges and serve right away

Feta has always been my weak spot The way it melts in little pockets on this pizza reminds me of my mother making spanakopita for family gatherings Suddenly Greek flavor feels right at home on a pizza

Storage Tips

Keep leftover slices wrapped in foil or an airtight container They will stay tasty for up to three days in the refrigerator Reheat in a hot oven or skillet to crisp up the crust again

Ingredient Swaps

If you are out of walnuts try pine nuts or even toasted almonds Baby kale works in place of spinach for the pesto and goat cheese can stand in for feta for a tangier punch If you prefer a different veggie green beans or asparagus are great seasonal swaps

How to Serve

Pair slices with a peppery arugula salad and a drizzle of lemon for lunch For a party cut smaller slices and offer with olives and roasted red peppers A little extra warm pesto makes a lovely dip for your pizza crust ends

The Story Behind This Pizza

This pie draws on classic Mediterranean pairings of feta basil and artichokes It is a celebration of garden flavors and always feels festive I first baked this at the start of summer with music playing and lots of laughter in the kitchen

Adapting to the Season

In spring throw on ribbons of zucchini or fresh peas In winter swap broccoli for broccolini or roasted cauliflower and use a spinach basil combo in frozen form if you must

Helpful Recipe Notes

Steam the broccoli just until bright green for best texture Drain artichokes thoroughly to avoid soggy pizza Stretch the dough gently for an even bake

Success Stories

When my neighbor tried a slice fresh from the oven she immediately asked for the recipe and now we make it together on weekends It is also a major hit at picnics where everyone comments on how fresh and green it tastes

Freezer Meal Makeover

Bake the pizza completely then cool and wrap individual slices tightly in foil Freeze up to three months When you crave pizza place frozen slices right on the oven rack for about ten minutes at four hundred degrees for a speedy dinner

Try this green pizza for a burst of seasonal flavor and color It just might become your favorite way to eat your veggies

Recipe FAQs

→ How should I prepare the pesto?

Toast the walnuts, then blend together with basil, spinach, garlic, Parmesan, and olive oil until smooth.

→ Can I use store-bought pizza dough?

Yes, any good-quality pizza dough works well. Let refrigerated dough come to room temperature before using.

→ How do I keep broccoli crisp on pizza?

Steam broccoli just until tender. Drain well and cool before layering on the pizza to avoid sogginess.

→ Should I drain the artichokes?

Yes, drain and pat the artichoke hearts dry to prevent excess moisture on the pizza.

→ What's the best way to bake this pizza?

Bake at 425°F until the crust is browned and cheese is golden, about 25 to 35 minutes for maximum flavor.

→ Can I make the pesto ahead?

Absolutely. Prepare the pesto up to three days in advance and store it in the refrigerator.