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Here’s a way to fill up on greens and keep things tasty. You get a blast of fresh basil pesto, tender artichoke chunks, crunchy broccoli, plus a big cheesy boost. This one’s always a winner when I want some flavor and something that feels good to eat—lots of color, loads of zing, and you don’t feel like you’re missing out on anything.
Even the folks who aren’t into veggies look forward to this pizza. It’s a showstopper for laid back parties. I couldn’t believe broccoli could actually be kind of addictive on pizza until I tried it myself.
Tasty Ingredients
- Basil leaves: the real classic flavor, go with the deepest green leaves you can get
- Spinach leaves: keep things soft and sneaky healthy, baby spinach blends without fuss
- Chopped walnuts: mellow out the pesto and thicken it; toast ‘em first for even more flavor
- Shredded Parmesan cheese: that nutty, salty punch—Parmigiano Reggiano if you’re feeling fancy
- Olive oil extra virgin: brings everything together, pick one that packs a little punch
- Garlic: turns the pesto extra savory, use freshly chopped cloves for the best kick
- Kosher salt and pepper: fine-tune the flavor right at the end, tweak until it tastes good to you
- Pizza dough: this is your base, either pick up a good one at the store or go homemade if you’re ambitious
- Artichoke hearts: tasty with a tang, drain those canned ones really well
- Broccoli florets: stay crisp and just right, look for ones without any yellow bits
- Crumbled feta: sharp and salty, crumble up a block yourself for the best feel
- Shredded mozzarella: makes things gooey and stretchy, just how pizza should be
Simple Steps
- Bake and Serve:
- Heat the oven to 425 F and put the pan in. Bake 25–35 minutes—look for a browned crust and bubbly gold cheese
- Bake and Serve:
- Take it out, give it a few minutes to cool so the cheese isn’t sliding all over. Slice whenever you’re ready and dig in while it’s warm
- Assemble the Pizza:
- Toss the rest of the mozzarella over your veggies and top with feta chunks so you get a little salty punch in every bit
- Assemble the Pizza:
- Add the steamed broccoli florets and artichoke hearts next—spread them all around for even bites
- Assemble the Pizza:
- Cover the dough with about three-quarters of the mozzarella to set a cheesy base
- Assemble the Pizza:
- Use a spoon to cover your dough with half the pesto. Stash the rest for dipping later or toss in pasta
- Shape the Dough:
- Drizzle a bit of oil on your pizza pan. Gently work the dough outwards to fill the pan or shape it into whatever form you like. Too springy? Let it relax a couple of minutes, then go again
- Shape the Dough:
- If your dough’s been in the fridge, let it warm up on the counter for about 20 minutes. It’ll be much easier to stretch once it’s soft
- Prepare the Broccoli:
- Chop up broccoli into small, even pieces. Put in a bowl that can go in the microwave and splash some water in
- Prepare the Broccoli:
- Pop a lid on the bowl and microwave (high) till broccoli’s bright green and just soft—3 to 4 minutes does the trick. Drain and leave it to cool, so no soggy pizza later
- Make the Pesto:
- In a dry pan, toast walnuts over medium till you smell nuts and they’re browned lightly—about three minutes, stirring so they don’t burn. Let ‘em cool so your pesto isn’t oily
- Make the Pesto:
- Chop your garlic and dump it in a food processor. Add basil and spinach. Hit pulse till it’s all minced, scraping the bowl as you need
- Make the Pesto:
- Dump in Parmesan, pour in olive oil, and blend once more until it all smooths out. Salt, pepper, one last whirl. Taste it—tweak if you want, then set aside
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Good to Know
- Lots of vitamin C and fiber with all that broccoli and spinach
- Pesto made at home isn’t greasy like the jarred stuff, so your crust won’t get soggy
- Extra pesto? Throw it on a sandwich or swirl into pasta
I always grab the bites with artichoke on them—they make each slice a little celebration. My kids like squishing the feta and giving their piece an extra sprinkle, every single time for good luck.
Storing Leftovers
Got extras? Wrap slices in foil or put them in a container with a lid, then stash in the fridge where they’ll be good for three days. When you’re ready, slide them onto a sheet and bake in a hot oven so the crust stays crisp. For freezing, let the slices cool, then wrap them tight and use in a couple months. Thaw in the fridge and reheat so they taste fresh.
Swaps & Tweaks
Go with pine nuts if you want old school pesto, or toss in pepitas or sunflower seeds if you’re skipping nuts. No spinach? Arugula gives a peppery pop. Swap in goat cheese for the feta if you want creamier bites. While bagged mozzarella works, shredding it yourself gives you way better melts.
How to Serve
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This green pizza is great next to a crisp salad or even a bowl of tomato soup. Easy to cut into squares for parties or picnics—everyone can grab one. Want to play around? Try tossing roasted zucchini or peas over the top before baking for an extra hit of green.
Backstory
Pizzas piled with veggies go way back in Italy, but this one has a playful American twist. Artichokes bring a little Roman vibe, while basil pesto comes in straight from Genoa. At our place, pizza night turned into a way to use up what’s in the fridge and eat with the seasons.
Common Recipe Questions
- → Why is this pizza green?
The bright green look comes from the homemade pesto made with basil and spinach, plus loads of bright broccoli on top.
- → Can I swap in dough from the store?
Absolutely! Use store-bought pizza dough if you want to keep things quick and simple. It'll come out just fine.
- → What can I do if I'm avoiding nuts in the pesto?
Just skip the walnuts and toss in extra basil or sub in toasted sunflower seeds—you'll skip the nuts but keep the flavor.
- → What could I use instead of artichoke hearts?
If you're out of artichoke hearts, just leave them out or toss on some sliced zucchini, chopped green pepper, or a few asparagus tips.
- → How do I keep my pizza base from turning soggy?
Make sure your veggies aren't wet before putting them on, and bake until the bottom of the crust is nicely browned.
- → Can I prep this ahead?
Sure! Make your pesto and get those veggies chopped before you need them. Put it all together and bake when it's go time, so it stays fresh.