Green Pizza Pesto Feta Artichokes (Print Version)
Tangy feta, pesto, and fresh greens crown a golden crust for irresistible flavor in every bite.
# Ingredients:
→ Pesto
01 -
1/4 cup chopped walnuts
02 -
2 cloves garlic
03 -
1 cup fresh basil leaves, lightly packed
04 -
1 cup fresh spinach leaves, lightly packed
05 -
1/2 cup shredded Parmesan cheese
06 -
1/2 cup extra virgin olive oil
07 -
Kosher salt, to taste
08 -
Black pepper, to taste
→ Pizza
09 -
Nonstick spray or olive oil, for pan
10 -
2 heads broccoli (not bunches)
11 -
1 pound pizza dough
12 -
1 can (14 ounces) quartered artichoke hearts, drained
13 -
8 ounces shredded mozzarella cheese (about 2 cups)
14 -
1 cup crumbled feta cheese
# Steps:
01 -
Preheat oven to 425°F. Lightly coat a baking sheet or pizza pan with nonstick spray or olive oil.
02 -
If pizza dough is refrigerated, set it on the counter to warm slightly before use.
03 -
Add walnuts to a small skillet over medium heat and cook, stirring often, until lightly toasted. Allow to cool.
04 -
Combine toasted walnuts, garlic, basil leaves, and spinach leaves in a food processor. Pulse until finely minced.
05 -
Add Parmesan cheese, olive oil, kosher salt, and black pepper to the processor. Blend until completely smooth. Set pesto aside.
06 -
Cut broccoli into small florets. Place in a microwave-safe dish with a lid, drizzle with 2 tablespoons water, cover, and microwave 3–4 minutes until just tender. Drain and let cool.
07 -
Place pizza dough on the prepared pan and press or stretch it to the edges.
08 -
Spread half the pesto evenly over the dough, reserving the remainder for another use.
09 -
Sprinkle three-quarters of the mozzarella cheese over the pesto. Distribute broccoli florets and artichoke hearts evenly across the surface.
10 -
Top with the remaining mozzarella cheese, then sprinkle crumbled feta evenly over the pizza.
11 -
Bake for 25 to 35 minutes, or until the crust is browned and the cheese is lightly golden. Let rest briefly, then slice and serve immediately.
# Notes:
01 -
Press dough gently to avoid tearing and ensure even thickness for a crisp crust.
02 -
For optimal flavor, allow pesto to rest 10 minutes before spreading on the dough.