Treat yourself to this scrumptious Green Pizza with Pesto, Feta, Artichokes, and Broccoli … it's one of my record-breaking most loved formulas, and it's certain to wind up your fave, as well! Pressed with heavenly veggies, delightful hand crafted pesto, and loads of ooey, gooey cheddar!
This Green Pizza formula is pressed with scrumptious fixings! I made my own basil-spinach pesto, however on the off chance that you're in a period squeeze, at that point don't hesitate to utilize your most loved prepacked assortment. It will at present be overly delectable.
Green Pizza with Pesto, Feta, Artichokes & Broccoli ... a delicious vegetarian pizza recipe! This easy veggie pizza recipe makes a great weeknight dinner idea!
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.)
- Top dough with a thin layer of pesto. (You will have pesto left over; I only used about half.)
- Sprinkle 3/4 of the mozzarella cheese over the pesto.
- Evenly distribute broccoli and artichokes over cheese.
- Top with remaining mozzarella and then sprinkle with feta.
- Bake pizza for 25 to 35 minutes, or until crust is browned and cheese is lightly golden.
- Let cool slightly, then cut and serve immediately. Enjoy!
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