Green Pizza with Pesto, Artichokes & Broccoli

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I stole this recipe for Green Pizza with Pesto, Artichokes & Broccoli from a website called hellolittlehome.com. Pizza dough is pressed into the bottom of a baking sheet to start this pizza. Pesto is used as the pizza sauce on top of the dough. Chopped broccoli and artichokes go on next. Shredded mozzarella cheese tops this pizza. This pizza is an easy to make weeknight meal or a great appetizer or snack. To make it even easier, use store bought pesto instead of homemade.

Preheat oven to 425 F. You will need 1 lb pizza dough for this recipe. (If dough is refrigerated, remove from refrigerator so can warm up.) Lightly coat a baking sheet with olive oil. Place dough in pan and press to the edges of the pan.

Top with a thin layer of pesto. If you want to make homemade, I included the recipe. You would use about half of the amount you made.

Sprinkle with 1 ½ cups of  shredded mozzarella cheese over the pesto.

Cut 2 heads of broccoli into small florets and place in microwaveable dish with lid. Drizzle with couple tbsp water, cover and microwave until tender (about 3 to 4 minutes). Drain water from broccoli and set aside to cool. Evenly distribute broccoli and 14 oz can drained quartered artichokes over cheese. Top with additional ½ cup mozzarella cheese.

Bake 25-35 min or until crust is browned and cheese is lightly golden.

Cool, cut the Green Pizza with Pesto, Artichokes & Broccoli into squares.

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Green Pizza with Pesto, Artichokes & Broccoli

Pizza dough is pressed into the bottom of a baking sheet to start this pizza. Pesto is used as the pizza sauce on top of the dough. Chopped broccoli and artichokes go on next. Shredded mozzarella cheese tops this pizza. This pizza is an easy to make weeknight meal or a great appetizer or snack. To make it even easier, use store bought pesto instead of homemade.
Course Appetizer, Entree
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 people

Ingredients

Basil Spinach Pesto

  • ¼ cup chopped walnuts
  • 2 cloves garlic
  • 1 cup basil leaves
  • 1 cup spinach
  • ½ cup shredded parmesan cheese
  • ½ cup olive oil
  • Salt / pepper

Pizza & Toppings

  • 2 heads broccoli
  • 1 lb pizza dough
  • Non stick spray
  • 14 oz can quartered artichoke hearts drained
  • 8 oz shredded mozzarella cheese 2 cups
  • 1 cup crumbled feta

Instructions

Pesto

  1. Add walnuts to small skillet over medium heat; cook until lightly toasted, stirring often. Let cool.
  2. Combine walnuts, garlic, basil and spinach in a food processor; process until minced.
  3. Add parmesan cheese, olive oil, salt and pepper to taste. Process until smooth. Set aside.

Pizza

  1. Preheat oven to 425 F. If dough is refrigerated, remove from refrigerator so can warm up.
  2. Cut broccoli into small florets and place in microwaveable dish with lid. Drizzle with couple tbsp water, cover and microwave until tender (about 3 to 4 minutes). Drain water from broccoli and set aside to cool.
  3. Lightly coat a baking sheet with olive oil.
  4. Place dough in pan and press to the edges of the pan.
  5. Top with a thin layer of pesto, using about half of the amount you made.
  6. Sprinkle with ¾ of the mozzarella cheese (1 ½ cups) over the pesto.
  7. Evenly distribute broccoli and artichokes over cheese.
  8. Top with remaining mozzarella and sprinkle with feta.
  9. Bake 25-35 min or until crust is browned and cheese is lightly golden.
  10. Cool, cut into squares.

Recipe Notes

Store bought pesto can be substituted for homemade. To make a thicker crust use two tubes of pizza dough (13.8 oz each). Feta can easily be omitted to make a less tangy pizza.