Description
This vibrant Green Pizza recipe features a delicious homemade walnut pesto spread over a crispy pizza crust, topped with tender broccoli florets, artichoke hearts, and a blend of mozzarella and feta cheese. It’s a flavorful and healthy twist on traditional pizza, combining fresh greens and creamy cheeses for a satisfying meal perfect for any occasion.
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
- Black pepper, to taste
For Pizza:
- Nonstick spray (or olive oil), for coating
- 2 heads broccoli (not bunches), 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 cheese (about 2 cups)
- 1 cup crumbled feta cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Lightly coat a baking sheet or pizza pan with nonstick spray or olive oil. If the pizza dough has been refrigerated, set it on the counter to warm up slightly for easier handling.
- Toast Walnuts: Add the chopped walnuts to a small skillet over medium heat. Toast them until they are lightly browned and fragrant, stirring often to prevent burning. Remove from heat and let them cool.
- Make Pesto Base: In a food processor, combine the cooled toasted walnuts, garlic cloves, basil leaves, and spinach leaves. Process the mixture until finely minced and well combined.
- Add Cheese and Oil: Add the shredded Parmesan cheese, extra virgin olive oil, and season with kosher salt and black pepper to taste. Process the mixture until it becomes completely smooth and creamy. Set the pesto aside for later use.
- Prepare Broccoli: Place the broccoli florets in a microwave-safe dish with a lid. Drizzle a couple of tablespoons of water over the broccoli, cover the dish, and microwave for about 3-4 minutes until just tender. Drain any excess water and set the broccoli aside to cool.
- Shape the Dough: Place the pizza dough onto the prepared baking sheet or pizza pan. Use your hands to gently press and stretch the dough evenly to cover the entire pan surface, reaching the edges.
- Assemble Pizza: Spread half of the prepared pesto evenly over the pizza dough, leaving a small border around the edges. Reserve the remaining pesto for another use.
- Add Cheese and Vegetables: Sprinkle three-quarters of the shredded mozzarella cheese over the pesto layer. Evenly distribute the cooled broccoli florets and drained artichoke hearts on top of the cheese layer.
- Top with Remaining Cheese: Sprinkle the remaining mozzarella over the vegetables, then finish by scattering the crumbled feta cheese evenly on top.
- Bake: Place the pizza in the preheated oven and bake for 25 to 35 minutes, or until the crust is golden brown and the cheese is melted and lightly browned.
- 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 healthy green pizza!
Notes
- Toast the walnuts carefully to avoid burning, as they can become bitter if overcooked.
- Allow refrigerated pizza dough to warm slightly for easier stretching.
- Microwaving the broccoli helps retain vibrant color and tender-crisp texture.
- Reserve extra pesto for spreading on other dishes like sandwiches or as a dip.
- You can substitute walnuts with pine nuts or almonds if desired.
- This pizza is excellent for a meatless meal, packed with nutrients from greens and cheese.
Keywords: Green pizza, walnut pesto, broccoli pizza, vegetarian pizza, artichoke hearts, homemade pesto, healthy pizza recipe