Green Pizza with Pesto Feta

There is something special about tossing together vibrant green veggies and bold cheeses on a chewy homemade crust. This green pizza with pesto, feta, artichokes, and broccoli became a household favorite when I wanted to jazz up pizza night with lots of color and texture. The homemade pesto brings out the best in the broccoli and makes every bite feel fresh and herby.

When I first served this at a spring get together everyone raved about the pesto and kept asking for the recipe. Now it is always in our meal rotation whenever basil is in season.

Ingredients

• Chopped walnuts: for earthy crunch and natural creaminess use fresh nuts that smell rich not stale
• Fresh basil leaves: for classic pesto aroma deeply fragrant leaves with no wilted spots
• Fresh spinach leaves: gentle green flavor and extra boost of nutrition pick vibrant baby spinach for texture
• Parmesan cheese: shredded for nutty salty bite buy in wedges and shred fresh for best taste
• Extra virgin olive oil: brings silkiness pick cold pressed for true olive flavor
• Garlic cloves: adds pop and warmth fresh garlic cloves are best here
• Kosher salt: to balance the richness flaky salt is easy to season with
• Freshly ground black pepper: for brightness grind just before adding for maximum aroma
• Pizza dough: forms the crunchy chewy foundation good homemade or a high quality store bought dough works
• Broccoli: adds juicy pop of color look for compact florets and vibrant green stems
• Quartered artichoke hearts: bring velvety tang look for artichokes packed in water rather than brine
• Mozzarella cheese: classic melting cheese shred your own block for best melt
• Feta cheese: adds salty zip and creamy bursts use blocks or crumbled cheese from the deli counter
• Nonstick spray or olive oil: to keep the crust from sticking oil adds a little flavor too

Instructions

Prepare the Oven and Pan:

Preheat your oven to a blazing hot 220 degrees Celsius to mimic a pizzeria’s deck oven. Lightly spray a large pizza pan or baking sheet with oil so your crust crisps up and slides right off. If your dough is cold let it come to room temp so it does not snap back as you stretch it.

Toast the Walnuts:

Place your walnuts into a dry skillet over medium heat. Stir them constantly and do not walk away. As soon as you smell their aroma and see a rich golden color tip them into a dish to cool. This makes a difference in the pesto’s flavor.

Make the Pesto:

Add your cooled walnuts into a food processor along with the garlic basil and spinach. Blitz until everything is minced very fine. Add in the shredded Parmesan olive oil salt and pepper and blend again until silky and fully blended. Taste and season more if needed. Set half aside as you will only use part for the pizza.

Prep the Broccoli:

Cut your broccoli into very small florets so every slice gets some green. Toss them into a microwave safe bowl with a splash of water. Cover and microwave until they turn just tender and bright green about three to four minutes. Quickly drain and let cool on a towel so your pizza does not get soggy.

Shape the Dough:

On your prepared pan press and stretch the dough toward the edges until it is mostly even. If it resists wait a few minutes and try again. A relaxed dough stretches more easily.

Assemble the Pizza:

Spread a generous layer of your homemade pesto over the dough stopping right before the crust edge. Scatter most of your shredded mozzarella over the pesto then sprinkle on the cooked broccoli and quartered artichoke hearts so they are spread all over. Add the rest of the mozzarella on top and finish with crumbled feta for little bites of creaminess and salt.

Bake Until Golden:

Slide the pizza into the oven and bake for twenty five to thirty five minutes. The cheese should blister and brown lightly and the crust will be crisp with some golden spots. Let rest for a few minutes before pelting the pie into slices. Serve warm or at room temperature.

Feta is my must have topping for this pizza. Its creamy punch matches perfectly with the pesto. My dad and I first made this together after visiting a farmer’s market and now he always asks for it when he visits. The smell of basil and toasted walnuts always brings back that memory.

Storage Tips

This pizza is best fresh but leftovers keep for up to three days in an airtight container in the refrigerator. Reheat in the oven or toaster oven to crisp the crust back up. If you want to freeze slices lay them on a tray to freeze first then pack into a bag. The pesto helps keep the toppings from drying out so the reheated pizza tastes bright and fresh.

Ingredient Swaps

No basil You can use all spinach or a blend of parsley and baby kale for a different twist. Out of walnuts try toasted almonds or even pecans for the pesto. If artichokes are not your thing swap in sliced mushrooms or zucchini ribbons. For extra tang a dollop of ricotta works along with feta.

Serving Suggestions

This pizza is satisfying on its own but a crisp side salad with lemon vinaigrette makes a great meal. Serve as small squares for a party appetizer or slice into big wedges for dinner. A sprinkle of chili flakes on top brings subtle heat.

Cultural and Seasonal Notes

Green pizzas with homemade pesto are popular in many Italian American homes during spring and early summer when basil is at its peak. The combination of artichoke and feta is inspired by flavors of Southern Europe. In cool months you can use thawed frozen spinach for the pesto and roasted broccoli for depth.

Seasonal Adaptations

Use wild ramps or green garlic with basil when in season. Swap in grilled zucchini or asparagus for summer. Roast root veggies like fennel or carrots for a fall version.

Success Stories

I have made this for friends who usually skip green veggies and they raved about the flavor and beautiful look. My niece made it for her first dinner party and her guests asked for seconds. Even picky eaters find something to love because of the creamy cheeses and crisp crust.

Freezer Meal Conversion

Bake the pizza as usual then let it cool before slicing. Arrange slices on a tray and freeze solid. Transfer to a freezer safe bag and reheat by baking from frozen at two hundred degrees Celsius until hot and crispy. The pesto actually tastes more fragrant after being frozen.

This pizza is truly green goodness and full of fresh flavor. Make it your own with whatever greens are in season and enjoy sharing it at your next meal or gathering.

Recipe FAQs

→ How do I toast walnuts for the pesto?

Place walnuts in a dry skillet over medium heat, stirring frequently, until they are golden and fragrant, then let them cool.

→ Can I use store-bought pesto instead?

Yes, store-bought pesto can be substituted, though homemade pesto enhances the freshness and flavor of the pizza.

→ Should the broccoli be cooked before adding?

Yes, microwave the broccoli florets until just tender, then drain and cool before assembling the pizza.

→ How do I get a crispy pizza crust?

Preheat the oven and spread the dough evenly. Bake until the crust turns golden and crisp at the edges.

→ Is it possible to add other vegetables?

Absolutely! You can add spinach, bell pepper, or zucchini for extra color and flavor variation.