Vibrant Green Pizza with Pesto, Feta, Artichokes, and Broccoli

Want more veggies but still want big flavor? Try this vibrant green pizza. Fresh basil pesto, artichoke hearts, tender broccoli, and a triple cheese combo all come together on a crispy crust. I make this whenever I want a tasty comfort meal that still feels light. That pop of color always makes dinner a little more exciting, and the flavors just work.

My picky kids go for this one every time, and it looks great as the main dish at low-key get-togethers. I never used to like broccoli on pizza, but after one bite, I was all in—it’s actually delicious.

Inviting Ingredients

• Pizza dough: use a soft, springy ball—homemade or from the store, just let it come to room temp first to make stretching easy
• Crumbled feta: breaks up into little tangy bites—go for a chunk and crumble yourself for the best hit of flavor
• Shredded mozzarella: gives you that signature gooey cheesy pull
• Artichoke hearts: add a zippy bite—drain canned ones really well
• Broccoli florets: look for stalks that feel firm and have deep green tops—no yellow bits
• Olive oil extra virgin: pull out a fruity or peppery bottle if you like a bolder taste—makes the pesto nice and silky
• Kosher salt and pepper: gets everything to taste just right—taste the pesto and shake in a little more if it needs a boost
• Spinach leaves: mild, soft—baby spinach blends the smoothest and gives a leafy gentleness to pesto
• Basil leaves: chase after the brightest darkest ones for the most aromatic, classic flavor
• Chopped walnuts: blend up silky in pesto and add gentle earthy flavor—toast ‘em first if you want their best side
• Shredded Parmesan cheese: nutty, salty, and makes pesto thicken up—real Parmigiano Reggiano is tasty if you have it
• Garlic: chop up fresh cloves and toss them into the pesto, gives a sharp kick—slice right before blending

Easy Step Guide

Bake and Serve:

Heat up your oven to 425°F. Bake the pizza for twenty-five to thirty-five minutes, or until the cheese gets bubbly and your crust is a deep golden brown

Bake and Serve:

Let it cool just a bit before slicing. That way the toppings don’t slide off. Dig in while it’s gooey and warm

Assemble the Pizza:

Spread about half the pesto all over your dough with a spoon—keep the rest for dipping or another snack

Assemble the Pizza:

Sprinkle most of the mozzarella over the pesto for that melty base

Assemble the Pizza:

Evenly scatter steamed broccoli and artichoke hearts so you get a little of both in each bite

Assemble the Pizza:

Top with the rest of the mozzarella and a generous handful of crumbled feta for that extra salty punch

Shape the Dough:

Oil up your baking sheet or pizza pan. Gently push and stretch your dough out to fill it—whether circle or rectangle. If it pulls back, pause a bit then stretch again

Shape the Dough:

Let refrigerated dough hang out on the counter for about twenty minutes to make it easier to flatten and stretch

Prepare the Broccoli:

Snip your broccoli into small pieces. Toss into a microwave bowl and splash on some water

Prepare the Broccoli:

Pop a lid on top and zap the broccoli in the microwave for three to four minutes until just bright green and slightly soft. Drain, then let cool—no one likes soggy pizza

Make the Pesto:

Toss walnuts into a skillet over medium, stirring for around three minutes till they smell toasty and turn a bit brown. Let them cool all the way so they don’t melt other stuff in the mix

Make the Pesto:

Add chopped garlic, basil, and spinach to your food processor. Pulse till it’s all finely chopped and blended, scraping down the bowl if things stick

Make the Pesto:

Put in Parmesan, then stream in olive oil. Blend till smooth and creamy. Sprinkle salt and pepper, pulse one more time. Taste, then set aside

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Good to Remember

• Broccoli and spinach bring tons of fiber and vitamin C
• Making the pesto at home means less oil, so you won’t get a soggy crust
• Got extra pesto? Make quick pasta or jazz up a sandwich

I always get excited about artichoke hearts on a slice—they really make the whole thing special. My kids? They love smashing up the feta with their fingers and dropping a bit extra onto their own servings for luck.

Keeping it Fresh

Got leftovers? Pop slices in foil or a sealed box, store them in the fridge for up to three days. To bring back that crispy bottom, reheat on a hot baking sheet in your oven. Cooling first? Wrap them tight and freeze for up to two months. Thaw in the fridge, then toss back in the oven to reheat till hot and tasty.

Swaps and Mix-Ins

No walnuts? Try pine nuts for classic pesto vibes, or toss in seeds if you need to skip nuts. If fresh spinach is out of reach, pep it up with arugula. Fet—swap for goat cheese for extra creaminess. Don't worry if you only have pre-shredded mozzarella; it'll work, but the stuff you shred melts even better.

Easy Ways to Serve

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This goes great with a crisp salad or a bowl of tomato soup. Slices also make easy bites for parties—cut them small for grab-and-go. Want to switch things up? Add some pre-roasted zucchini or sweet peas before baking to change the flavor.

Where It Comes From

Veggie pizzas have roots in Italy, but this twists things with an American comfort food style. Artichoke hearts bring those old school Roman tastes, while basil pesto adds fresh Genoa-style zing. Pizza night at our place is our chance to get creative with leftovers and whatever’s in season.

FAQs About the Recipe

→ Why is this pizza so green?

It gets its bright green look from a combo of homemade pesto packed with basil and spinach, plus plenty of fresh broccoli on top.

→ Is it okay to grab pizza dough from the store?

Totally fine. Store-bought dough is a real time-saver and works great for this dish.

→ Can I skip the nuts in the pesto?

Just leave out the walnuts and toss in some extra basil or swap for roasted sunflower seeds if you can’t do nuts.

→ Anything I can use instead of artichoke hearts?

Yep, you can swap them out with thin slices of zucchini, chopped green peppers, or asparagus tips, or just leave them off entirely.

→ What's the trick to a crispy crust?

Just make sure your veggies aren’t wet when you layer them on, and bake until the bottom is nicely golden and firm.

→ Can I prep it ahead of time?

You sure can. Make your pesto and chop up the veggies earlier, then throw it all together and bake right before you want to eat.