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 Time30minutes
Cook Time25minutes
Total Time55minutes
Servings8people
Ingredients
Basil Spinach Pesto
¼cupchopped walnuts
2clovesgarlic
1cupbasil leaves
1cupspinach
½cupshredded parmesan cheese
½cupolive oil
Salt / pepper
Pizza & Toppings
2heads broccoli
1lbpizza dough
Non stick spray
14ozcan quartered artichoke heartsdrained
8ozshredded mozzarella cheese2 cups
1cupcrumbled feta
Instructions
Pesto
Add walnuts to small skillet over medium heat; cook until lightly toasted, stirring often. Let cool.
Combine walnuts, garlic, basil and spinach in a food processor; process until minced.
Add parmesan cheese, olive oil, salt and pepper to taste. Process until smooth. Set aside.
Pizza
Preheat oven to 425 F. If dough is refrigerated, remove from refrigerator so can warm up.
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.
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, using about half of the amount you made.
Sprinkle with ¾ of the mozzarella cheese (1 ½ cups) over the pesto.
Evenly distribute broccoli and artichokes over cheese.
Top with remaining mozzarella and sprinkle with feta.
Bake 25-35 min or until crust is browned and cheese is lightly golden.
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.