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This green pizza is a brilliant way to eat more veggies without sacrificing flavor. Loaded with fresh basil pesto, tender broccoli, artichoke hearts, and a trio of cheeses, it is a crowd-pleaser that feels both fun and wholesome. When I want comfort and greens in one meal this pizza always delivers bright color and bold taste.
My whole family enjoys this pizza even the picky eaters and it makes such a cheerful centerpiece for casual gatherings. The first time I tried it I was amazed by how craveable broccoli on pizza can be.
Ingredients
- Chopped walnuts: give the pesto a mellow earthiness and creamy texture. Toast in a skillet before using for the best flavor
- Garlic: adds bold savory edge to the pesto. Use fresh cloves and chop just before blending
- Basil leaves: pack classic aromatic sweetness. Choose vibrant deep green leaves for the freshest result
- Spinach leaves: bring extra nutrients and a mild base flavor. Young spinach works best as it blends smoother
- Shredded Parmesan cheese: makes the pesto nutty and salty. Use real Parmigiano Reggiano if possible
- Olive oil extra virgin: creates a rich smooth consistency. Pick a fruity or peppery variety for more flavor
- Kosher salt and pepper: season everything just right. Taste the pesto and add more if needed
- Pizza dough: forms the delicious canvas. Use a homemade or high quality store bought ball that is soft and slightly elastic
- Broccoli florets: crisp up beautifully. Look for firm stalks bright green crowns and no yellowing
- Artichoke hearts: add a tangy tender bite. Drain canned artichokes thoroughly before adding
- Shredded mozzarella: melts to give the pizza its classic stretch and gooey factor
- Crumbled feta: provides a salty tang and punches up the flavor. Buy a block and crumble yourself for best texture
Step-by-Step Instructions
- Make the Pesto:
- Toast the chopped walnuts in a dry skillet over medium heat stirring until fragrant and lightly browned about three minutes. Cool completely to avoid melting the other ingredients
- Make the Pesto:
- Finely chop the garlic and add to a food processor along with basil and spinach. Pulse until everything is finely minced and well combined scraping down the sides as needed
- Make the Pesto:
- Add shredded Parmesan cheese to the green mixture and drizzle in olive oil. Blend again until the mixture becomes smooth and creamy. Season with salt and pepper and pulse to combine. Taste and set aside
- Prepare the Broccoli:
- Cut the broccoli into small evenly sized florets. Place in a microwave-safe bowl and sprinkle with a few tablespoons of water
- Prepare the Broccoli:
- Cover the bowl with a lid and microwave on high until the broccoli turns bright green and becomes just tender about three to four minutes. Drain well and let cool to room temperature to avoid soggy pizza
- Shape the Dough:
- If using refrigerated dough let it rest on the counter until slightly puffed and relaxed about twenty minutes to make stretching easier
- Shape the Dough:
- Lightly grease your pizza pan or baking sheet. Press and stretch the dough gently into a large even circle or rectangle pressing all the way to the edges. If the dough snaps back let it rest for a few more minutes and try again
- Assemble the Pizza:
- Spread half of the pesto evenly on top of the dough with a spoon. Save the remainder for dipping or another meal
- Assemble the Pizza:
- Sprinkle on about three quarters of the mozzarella cheese to create a gooey base
- Assemble the Pizza:
- Arrange the steamed broccoli and artichoke hearts evenly over the cheese so every bite gets a bit of both
- Assemble the Pizza:
- Scatter the remaining mozzarella on top of the veggies and finish with crumbled feta for a punchy finish
- Bake and Serve:
- Slide the pan into a preheated oven at 425 degrees Fahrenheit. Bake for twenty five to thirty five minutes until the crust browns deeply and the cheese bubbles and turns golden
- Bake and Serve:
- Cool pizza for a few minutes before slicing so the toppings set up just enough. Serve slices warm and enjoy the melty green goodness
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You Must Know
- Packed with Vitamin C and fiber thanks to the broccoli and spinach
- The nutty homemade pesto is less oily than jarred versions which helps prevent a soggy crust
- Leftover pesto is great for sandwiches and pasta
I always look forward to biting into artichoke hearts on pizza since they make every slice taste like something special. My kids love squishing the feta between their fingers and sprinkling a little extra on top for good luck.
Storage tips
To store extra slices wrap in foil or a lidded container and refrigerate for up to three days. Reheat in a hot oven on a baking sheet for the crispiest crust. If freezing cool slices completely wrap tightly and use within two months. Thaw in the fridge then reheat before serving for best taste.
Ingredient substitutions
Swap walnuts for pine nuts if you want a more traditional pesto or use seeds to make the pesto nut free. If you cannot find fresh spinach use arugula for a peppery twist. Try goat cheese instead of feta for a creamier tang. Pre-shredded mozzarella will work in a pinch but shredding your own melts better.
Serving suggestions
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This green pizza pairs perfectly with a fresh green salad or tomato soup for a simple meal. Slices also make a great appetizer for parties or picnics just cut smaller squares or strips for easy handling. For a fun twist add extra toppings like roasted zucchini or sweet peas before baking.
Cultural context
Vegetable loaded pizzas have deep Italian roots but this version shines with a modern American comfort food sensibility. Artichokes evoke classic Roman flavors while basil pesto brings the sunny spirit of Genoa. Pizza night at our house has become a way to get creative with leftovers and eat seasonally.
Frequently Asked Questions
- → What makes this pizza green?
The vibrant green color comes from a homemade pesto of basil and spinach, along with plenty of steamed broccoli.
- → Can I use store-bought pizza dough?
Yes, ready-made pizza dough works well in this preparation and helps save time in the kitchen.
- → How can I make the pesto nut-free?
Simply omit walnuts and add more basil or substitute toasted sunflower seeds for a nut-free option.
- → Is there a substitute for artichoke hearts?
You can leave them out or try adding asparagus tips, zucchini slices, or chopped green bell pepper instead.
- → How do I prevent the crust from getting soggy?
Drain vegetables well before adding them and bake until the crust is golden and fully cooked underneath.
- → Can this pizza be made ahead?
You can prepare pesto and chop vegetables in advance, then assemble and bake just before serving for best results.