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green pizza pesto feta artichoke broccoli

Green Pizza Pesto Feta Artichoke Broccoli

Your new go-to for a vibrant, healthy, and incredibly delicious homemade pizza experience. This recipe is perfect for a quick weeknight dinner or an impressive appetizer that’s packed with flavor and goodness.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course: Pizza
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Pizza Dough store-bought or homemade
  • 1/2 cup Basil Pesto prepared
  • 1 cup Shredded Mozzarella Cheese
  • 1/2 cup Crumbled Feta Cheese
  • 1 cup Broccoli Florets blanched or lightly steamed
  • 1/2 cup Marinated Artichoke Hearts drained and roughly chopped
  • 2 tablespoons Olive Oil
  • 1 clove Garlic minced
  • Salt
  • Freshly Ground Black Pepper
  • Red Pepper Flakes optional, for a touch of heat
  • Fresh Basil Leaves for garnish, optional

Equipment

  • Pizza Stone
  • Baking Sheet
  • Pizza Peel
  • Small Bowl

Method
 

  1. Preheat your oven to 450°F (232°C). If you're using a pizza stone, place it in the oven while it preheats. If using a baking sheet, lightly grease or line it with parchment paper.
  2. On a lightly floured surface, stretch or roll out your pizza dough to your desired thickness and shape, approximately 12-14 inches in diameter. Carefully transfer the dough to your prepared pizza peel (if using a stone) or directly onto the baking sheet.
    1 pound Pizza Dough
  3. Evenly spread the basil pesto over the pizza dough, leaving a small border for the crust. This vibrant green layer will be the flavorful foundation of your pizza.
    1/2 cup Basil Pesto
  4. Sprinkle the shredded mozzarella cheese evenly over the pesto. Then, scatter the crumbled feta cheese across the mozzarella. The combination of creamy mozzarella and tangy feta will create a delightful cheesy goodness.
    1 cup Shredded Mozzarella Cheese, 1/2 cup Crumbled Feta Cheese
  5. Distribute the blanched or lightly steamed broccoli florets and the chopped marinated artichoke hearts over the cheese. Ensure an even distribution so every slice gets a taste of these delicious vegetables.
    1 cup Broccoli Florets, 1/2 cup Marinated Artichoke Hearts
  6. In a small bowl, whisk together the olive oil and minced garlic. Drizzle this mixture evenly over the toppings. Season with salt and freshly ground black pepper to your liking. If you desire a little heat, sprinkle on some red pepper flakes.
    2 tablespoons Olive Oil, 1 clove Garlic, Salt, Freshly Ground Black Pepper, Red Pepper Flakes
  7. Carefully slide the pizza onto the preheated pizza stone (if using) or place the baking sheet into the oven. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is melted and bubbly, with a few golden spots.
  8. Once out of the oven, let the pizza cool for a few minutes before slicing. This allows the toppings to set and makes for cleaner cuts. Garnish with fresh basil leaves if desired.
    Fresh Basil Leaves
  9. Slice and serve your delicious Green Pizza Pesto Feta Artichoke Broccoli immediately!

Notes

Storing and Reheating:
Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat slices on a baking sheet in a 350°F (175°C) oven for 8-10 minutes for best results. Freezing uncooked pizza is also an option for later enjoyment.