Description
This vibrant Green Pizza Recipe features a fresh homemade pesto sauce made with walnuts, basil, and spinach, layered over a crisp pizza crust and topped with tender broccoli, artichoke hearts, mozzarella, and feta cheese. The result is a deliciously green, flavorful, and unique vegetarian pizza perfect for a wholesome meal.
Ingredients
Scale
For Pesto:
- ¼ cup chopped walnuts
- 2 cloves garlic
- 1 cup basil leaves, lightly packed
- 1 cup spinach leaves, lightly packed
- ½ cup shredded Parmesan cheese
- ½ cup extra virgin olive oil
- Kosher salt, to taste
- Pepper, to taste
For Pizza:
- Nonstick spray or olive oil, for greasing
- 2 heads broccoli, cut into small florets
- 1 pound (454 grams) pizza dough
- 1 (14-ounce / 397-gram) can quartered artichoke hearts, drained
- 8 ounces (227 grams) shredded mozzarella (about 2 cups)
- 1 cup crumbled feta cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (220°C). Lightly coat a baking sheet or pizza pan with nonstick spray or olive oil. If your pizza dough has been refrigerated, allow it to warm to room temperature while you prepare other ingredients.
- Toast Walnuts for Pesto: Place the chopped walnuts in a small skillet over medium heat. Cook, stirring often, until the walnuts are lightly toasted and fragrant. Remove from heat and let cool completely to enhance the pesto flavor.
- Make the Pesto: In a food processor, combine the cooled toasted walnuts, garlic cloves, fresh basil leaves, and spinach leaves. Process until finely minced. Add shredded Parmesan cheese, extra virgin olive oil, and season with kosher salt and pepper to taste. Continue processing until the pesto sauce becomes a smooth, creamy consistency. Set the pesto aside.
- Cook Broccoli: Place the broccoli florets in a microwave-safe dish with a lid and drizzle with a couple of tablespoons of water. Cover and microwave until the broccoli is just tender, about 3 to 4 minutes. Drain any excess water and allow the broccoli to cool.
- Prepare Pizza Dough: Place the pizza dough on the prepared baking sheet or pizza pan. Press and stretch it gently to cover the entire surface of the pan up to the edges to form the pizza base.
- Assemble the Pizza: Spread half of the prepared pesto sauce evenly over the pizza dough, reserving the rest for another use. Sprinkle three-quarters of the shredded mozzarella cheese evenly on top of the pesto. Layer the cooked broccoli florets and drained artichoke hearts evenly over the cheese. Then, sprinkle the remaining mozzarella cheese and top with crumbled feta cheese.
- Bake the Pizza: Place the assembled pizza in the preheated oven and bake for 25 to 35 minutes. Bake until the crust is golden brown and crisp, and the cheese is lightly golden and bubbly.
- Serve: Remove the pizza from the oven and let it cool slightly for a few minutes. Cut into slices and serve immediately. Enjoy your fresh and flavorful green pizza!
Notes
- You can substitute walnuts with pine nuts or almonds for a different pesto flavor.
- If you prefer a thinner crust, roll the dough thinner before baking.
- The leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- Microwaving broccoli softens it quickly, but you can also steam it if preferred.
- Use fresh mozzarella for a creamier texture, but shredded works well for ease.
- Adjust cheese quantities according to your preference for a lighter or cheesier pizza.
Keywords: green pizza,pesto pizza,vegetarian pizza,broccoli pizza,artichoke pizza,homemade pizza,Italian pizza,healthy pizza