Green Pizza Pesto Feta Artichokes

This Green Pizza Pesto Feta Artichokes combines vibrant homemade pesto with tender broccoli, briny artichokes, creamy feta, and melty mozzarella over a crisp golden crust. It’s a fresh, flavor-packed twist on traditional pizza, balancing herbaceous richness with bright, savory notes in every bite.

Why You’ll Love This Recipe

• Fresh, Herb-Forward Flavor – Basil and spinach pesto delivers vibrant color and taste.
• Perfect Texture Balance – Crisp crust, tender vegetables, and creamy cheeses.
• Vegetarian Crowd-Pleaser – Hearty without relying on meat.
• Layered Cheese Goodness – Mozzarella for melt, feta for tang.
• Make-Ahead Friendly Pesto – Prepare in advance for easy assembly.
• Customizable Toppings – Add olives, sun-dried tomatoes, or grilled chicken.

Ingredients You’ll Need

Pesto

• 1/4 cup chopped walnuts – Adds nutty depth and creamy texture when blended.
• 2 garlic cloves – Provides aromatic punch.
• 1 cup fresh basil leaves (lightly packed) – Main herb base for classic pesto flavor.
• 1 cup fresh spinach leaves (lightly packed) – Boosts color and nutrients while mellowing flavor.
• 1/2 cup shredded Parmesan cheese – Adds umami richness and saltiness.
• 1/2 cup extra virgin olive oil – Creates smooth consistency and carries flavor.
• Kosher salt & freshly ground black pepper – Balance and enhance overall taste.

Pizza

• Nonstick spray or olive oil – Prevents sticking and promotes browning.
• 2 heads broccoli – Adds texture and mild earthiness.
• 1 lb pizza dough – Forms the base; allow to reach room temperature before shaping.
• 14 oz canned artichoke hearts, drained and quartered – Briny contrast to creamy cheese.
• 8 oz mozzarella cheese, shredded – Provides stretchy melt.
• 4 oz feta cheese, crumbled – Adds tangy finish and depth.

Step-by-Step Instructions

Preheat and Prepare

Preheat oven to 425°F (220°C). Lightly grease a pizza pan or large baking sheet. Let dough rest at room temperature for easier shaping.

Toast the Walnuts

In a dry skillet over medium heat, toast walnuts for 3–5 minutes until fragrant and lightly browned. Cool completely before blending.

Make the Pesto

In a food processor, combine walnuts, garlic, basil, and spinach. Pulse until finely chopped. Add Parmesan, olive oil, salt, and pepper; blend until smooth and creamy.

Prepare the Broccoli

Cut broccoli into small florets. Microwave with a few tablespoons of water for 3–4 minutes until just tender. Drain thoroughly and cool.

Shape the Dough

Press dough outward with clean hands on the prepared pan, stretching gently to the edges. Avoid overworking to maintain light texture.

Assemble the Pizza

Spread half of the pesto evenly over the dough. Sprinkle 6 ounces mozzarella over pesto. Distribute broccoli and artichokes evenly. Add remaining mozzarella and finish with crumbled feta.

Bake Until Golden

Bake 25–35 minutes, or until crust is golden brown and cheese is bubbly and lightly browned. Cool slightly before slicing.

Recipe Notes & Tips

• Room Temperature Dough – Prevents tearing and ensures even stretching.
• Drain Broccoli Thoroughly – Excess moisture can soften crust.
• Use a Pizza Stone – Enhances crispness if available.
• Don’t Overload with Pesto – Too much can make crust soggy.
• Slice After Resting 5 Minutes – Allows cheese to set slightly.

Nutritional Information

• Prep Time: 20 minutes
• Cook Time: 25–35 minutes
• Total Time: Approximately 50–55 minutes
• Servings: 8 slices
• Estimated Calories: ~320–380 kcal per slice

Values vary depending on crust thickness and cheese quantities.

Perfect Pairings

• Simple Arugula Salad – Light peppery contrast.
• Sparkling Lemon Water – Cuts through richness.
• Tomato Basil Soup – Cozy companion.
• White Wine (Sauvignon Blanc) – Complements herb flavors.

Ideal Occasions

• Meatless Monday Dinner – Flavorful vegetarian option.
• Casual Entertaining – Visually vibrant and impressive.
• Family Pizza Night – A gourmet twist.
• Brunch Buffet Addition – Unique and colorful.

Storage & Serving Tips

• Refrigerate Up to 3 Days – Store slices airtight.
• Reheat in Oven at 375°F for 6–8 Minutes – Restores crisp crust.
• Freeze Individual Slices – Wrap tightly for up to 1 month.
• Avoid Microwave for Crispness – Use oven or air fryer instead.

Creative Variations to Try

• Add Grilled Chicken – Boost protein while maintaining freshness.
• Swap Walnuts for Pine Nuts – Classic pesto flavor.
• Add Kalamata Olives – For Mediterranean depth.
• Use Whole Wheat Dough – Adds fiber and nuttier flavor.

Troubleshooting Common Issues

• Soggy Crust – Ensure vegetables are drained well.
• Burnt Edges – Rotate pan halfway through baking.
• Bland Flavor – Increase salt slightly in pesto.
• Uneven Browning – Use middle rack and check oven calibration.

Why This Recipe Works

Toasting walnuts enhances their oils, deepening flavor before blending into pesto. Spinach softens basil’s intensity while preserving vibrant color. Pre-cooking broccoli removes excess moisture, preventing soggy crust. Layering mozzarella beneath and above vegetables ensures even melting, while feta adds sharp contrast. Baking at high heat promotes crisp crust formation while preserving fresh herb notes. At approximately 320–380 calories per slice, it’s a satisfying yet balanced vegetarian pizza option.

Final Thoughts

Green Pizza Pesto Feta Artichokes is a vibrant, herb-packed twist on classic pizza that feels both fresh and indulgent. With its crisp crust, creamy cheeses, and savory vegetables, it’s perfect for weeknight dinners or entertaining guests. Let the dough rest, balance the toppings, and enjoy every flavorful slice.