Green Pizza with Pesto Broccoli (Print Version)
# Ingredients:
→ Pesto
01 -
60 ml chopped walnuts
02 -
2 garlic cloves
03 -
25 g fresh basil leaves, lightly packed
04 -
25 g fresh spinach leaves, lightly packed
05 -
50 g Parmesan cheese, shredded
06 -
120 ml extra virgin olive oil
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
→ Pizza
09 -
Nonstick spray or olive oil, for pan
10 -
2 heads broccoli
11 -
454 g pizza dough
12 -
397 g quartered artichoke hearts, canned and drained
13 -
227 g mozzarella cheese, shredded
14 -
120 g feta cheese, crumbled
# Instructions:
01 -
Preheat oven to 220°C. Lightly coat a pizza pan or large baking sheet with nonstick spray or olive oil. If pizza dough is cold, allow it to come to room temperature.
02 -
Place chopped walnuts in a small skillet over medium heat and toast until fragrant and lightly browned, stirring frequently. Remove from heat and let cool.
03 -
Combine cooled walnuts, garlic, basil, and spinach in a food processor; process until finely minced. Add shredded Parmesan, olive oil, salt, and pepper. Blend until the mixture is completely smooth. Set aside.
04 -
Cut broccoli into small florets. Place in a microwave-safe bowl, drizzle with a few tablespoons of water, cover, and microwave until just tender, approximately 3–4 minutes. Drain excess water and allow to cool.
05 -
On the prepared pizza pan, press the pizza dough outwards until it reaches the edges of the pan.
06 -
Spread half of the prepared pesto evenly over the dough. Reserve the remaining pesto for another use. Sprinkle 170 g of shredded mozzarella over the pesto base. Evenly distribute cooked broccoli and drained artichoke hearts over the cheese. Add the remaining mozzarella, then sprinkle crumbled feta on top.
07 -
Bake for 25–35 minutes, or until the crust is browned and the cheese turns lightly golden. Allow the pizza to cool slightly before slicing and serving.
# Notes:
01 -
If the pizza dough resists stretching, cover and let it rest for a few minutes to relax the gluten for easier handling.