Can I use store-bought pesto instead?

Yes! If you’re short on time, store-bought pesto works great. You’ll still get a delicious Green Pizza with Pesto, Feta, Artichokes, and Broccoli —homemade just adds that extra fresh, herby punch.

What can I substitute for walnuts in the pesto?

You can use pine nuts , pecans , or even sunflower seeds . If you’re avoiding nuts, sunflower seeds are a solid swap and still make a creamy pesto.

Can I make this veggie pizza ahead of time?

You can prep the pesto and toppings ahead, yes. But for best texture, bake right before serving. Reheated pizza is still good (because pizza), but fresh-baked is next-level.

How do I store leftovers?

Store slices in an airtight container in the fridge for up to 3–4 days . Reheat in the oven or air fryer to bring back the crisp. Microwave works too, but you’ll lose some crunch—still tasty though.

Yes. Freeze baked slices on a tray first, then transfer to a freezer bag. Reheat from frozen at 375°F until hot and bubbly.

Green Pizza with Pesto, Feta, Artichokes, and Broccoli

Description

Green Pizza with Pesto, Feta, Artichokes, and Broccoli is a fresh, cheesy veggie pizza packed with herby homemade pesto, roasted broccoli, tender artichokes, and creamy feta on a crispy golden crust. It’s an easy weeknight dinner that feels gourmet but comes together with simple ingredients.

Ingredients

Scale

For the 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 the Pizza

Nonstick spray or olive oil
2 heads broccoli, cut into small florets
1 pound (454 g) pizza dough
1 (14-ounce) can quartered artichoke hearts, drained
8 ounces shredded mozzarella cheese (about 2 cups)
1 cup crumbled feta cheese

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Instructions

1. Preheat the Oven

Preheat oven to 425°F (220°C). Lightly coat a baking sheet or pizza pan with nonstick spray or olive oil. Let refrigerated pizza dough rest at room temperature while preparing toppings.

2. Toast the Walnuts

Add walnuts to a small skillet over medium heat and toast for about 2–3 minutes, stirring frequently until fragrant. Remove and allow to cool.

3. Make the Pesto

Add toasted walnuts, garlic, basil, and spinach to a food processor. Pulse until finely minced.
Add Parmesan cheese, olive oil, salt, and pepper. Blend until smooth and creamy. Set aside.

4. Prepare the Broccoli

Place broccoli florets in a microwave-safe dish with a lid. Add a few tablespoons of water, cover, and microwave for 3–4 minutes until just tender. Drain and let cool slightly.

5. Assemble the Pizza

Place the pizza dough on the prepared pan and press it evenly to the edges.

Spread half of the pesto over the dough (reserve the rest for later use).
Sprinkle ¾ of the mozzarella cheese over the pesto.

Top evenly with broccoli florets and drained artichokes.

Add the remaining mozzarella cheese and finish with crumbled feta.

6. Bake

Bake for 25–35 minutes until the crust is golden brown and the cheese is lightly browned and bubbly.

7. Serve

Let the pizza cool slightly, slice, and serve warm.

Notes

Store leftover pesto in an airtight container in the refrigerator for up to 5 days.

For a crispier crust, preheat the pizza pan in the oven before adding the dough.

You can substitute pine nuts or almonds for walnuts in the pesto.

Add extra veggies like zucchini or spinach for an even heartier veggie pizza.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 slice
Calories: 365 kcal
Sugar: 3 g
Sodium: 520 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 14 g
Cholesterol: 30 mg