Introduction
Imagine a pizza that feels like a garden in every bite — vibrant green, full of fresh herbs and vegetables, and richly cheesy in the most comforting way. This Green Pizza combines a silky basil-spinach pesto, tender broccoli florets, briny artichoke hearts, gooey mozzarella, and tangy feta. It’s not just visually stunning — it’s deeply satisfying, with each bite delivering texture, brightness, and a little herbal warmth.
For me, this recipe is deeply nostalgic. It brings back memories of cozy evenings in a little San Francisco apartment, ordering a heart-shaped green pie that felt like a celebration in itself. Recreating it at home means laughter, wine, and the kind of comfort that only freshly baked pizza can bring.
The pesto base isn’t just a sauce — it’s the soul of this pizza. The walnuts give it a gentle crunch, the basil and spinach bring herbaceous depth, and garlic ties it all together with a little kiss of warmth. Layered over dough, this green goodness carries the broccoli and artichokes in a soft, comforting embrace. And when the feta crumbles over the top, it adds a salty, tangy finish that balances everything so beautifully.
Whether you’re making this for a relaxed weeknight dinner or as the star of a gathering, this pizza feels like an elegant statement — but remains totally approachable and hearty.
Why You’ll Love This Recipe
- Bold, herbaceous flavor from a fresh basil-spinach pesto
- A nourishing, green vegetable boost with broccoli and artichokes
- Creamy mozzarella and tangy feta create a perfect cheese balance
- Homemade but manageable — you can make the pesto or use store-bought
- Great for vegetarian nights, but rich enough to satisfy anyone
- Visually striking — a beautiful centerpiece for dinner or a gathering
Ingredients
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
- Cooking spray or a little olive oil (for greasing)
- 2 heads broccoli (not bunches)
- 1 pound (≈ 454 g) pizza dough
- 1 (14-ounce) can quartered artichoke hearts, drained
- 8 ounces shredded mozzarella (about 2 cups)
- 1 cup crumbled feta cheese
Instructions
- Preheat the oven.
Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or pizza pan. If your pizza dough is refrigerated, let it sit at room temperature for a short time so it becomes more pliable. - Make the pesto.
- Toast the walnuts in a small skillet over medium heat, stirring often, until they’re lightly golden and aromatic. Remove from heat and let cool slightly.
- In a food processor, combine the toasted walnuts, garlic, basil, and spinach. Pulse until minced and well blended.
- Add Parmesan, olive oil, salt, and pepper. Process until the mixture is completely smooth and silky. Set aside.
- Prepare the broccoli.
- Chop the broccoli heads into small florets.
- Place them in a microwave-safe bowl with a lid, drizzle with a couple of tablespoons of water, and cover. Microwave for 3–4 minutes, or until just tender. (You don’t want them mushy — just softened.)
- Drain very well, then cool slightly.
- Shape the dough.
- Take your pizza dough and press or roll it out onto the prepared pan, stretching it gently to the edges.
- If the dough resists or shrinks back, let it rest for a few minutes (this relaxes the gluten) and then press again.
- Assemble the pizza.
- Spread about half of the pesto over the surface of the dough in a thin, even layer. (Reserve the rest of the pesto for other uses.)
- Sprinkle ¾ of the mozzarella evenly over the pesto.
- Distribute the cooked broccoli florets and the artichoke hearts on top of the cheese.
- Finish with the remaining mozzarella and then scatter the feta across the top.
- Bake.
Bake in the preheated oven for 25–35 minutes, until the crust is browned, the cheese is bubbly, and the edges of the pizza have a lovely golden color. - Rest & serve.
Let the pizza cool for a few minutes once it’s out of the oven — this helps the cheese set just a bit so it doesn’t slide off. Then slice and enjoy immediately.
You Must Know (Helpful Tips)
- Relax the dough: If your dough keeps springing back when you stretch it, let it rest for 5–10 minutes before shaping again.
- Drain well: After microwaving the broccoli, make sure to remove as much excess water as possible; too much moisture can make the pizza soggy.
- Use quality pesto: If you’re short on time, a good quality store-bought pesto works well, but homemade adds a beautifully fresh, herby depth.
- Even layering: Spread the pesto thinly but evenly — too much will overwhelm, too little might not shine through under the cheese.
- Cheese warmth: For easier melting, let your mozzarella come closer to room temperature before you assemble.
Storage Tips
- In the fridge: Store leftover pizza in an airtight container or wrapped tightly in foil for up to 3 days.
- To reheat: For best texture, reheat slices in a preheated oven at 350°F (175°C) for about 8–10 minutes, or until the crust is crisp and the cheese becomes melty again.
- Freezing: While it’s not ideal to freeze after baking (cheese can change texture), you can freeze assembled but unbaked pizza: place it on a baking sheet to freeze flat, then wrap tightly in plastic wrap and foil. When ready to bake, bake from frozen and add a few extra minutes to the bake time.
Ingredient Substitutions
- Walnuts → pine nuts, almonds, or sunflower seeds (for nut-free)
- Parmesan → Pecorino Romano or nutritional yeast (for a dairy-free touch)
- Mozzarella → a soft, mild melting cheese alternative (or vegan mozzarella)
- Feta → goat cheese, ricotta, or a plant-based feta alternative
- Artichoke hearts → replace with sliced green olives or roasted zucchini for a different twist
- Spinach in the pesto → arugula, kale, or basil only, depending on your greens stash
Serving Suggestions
- Serve this pizza with a light green salad (think mixed greens, cucumber, lemon vinaigrette) to echo its fresh flavors.
- A white wine like Sauvignon Blanc or a crisp Pinot Grigio pairs beautifully.
- For a more indulgent meal, add a side of garlic-herb roasted potatoes.
- Garnish with fresh basil leaves or a drizzle of extra-virgin olive oil just before serving for extra aroma.
Pro Tips
- If you want a crisper crust, you can par-bake the dough for 5 minutes before adding the toppings.
- For visual appeal, tear some fresh basil over the pizza after baking — the green pops beautifully.
- Stir a bit of pesto into the reserved pesto with olive oil to create a dipping sauce for pizza crust edges.
- Use a pizza stone or baking steel (if available) to improve heat distribution and get a crunchier base.
Frequently Asked Questions (FAQ)
Q: Can I use a store-bought pesto instead of making my own?
A: Yes! A good-quality store-bought pesto works perfectly. Just make sure it’s not too oily or strongly flavored — you want it to meld nicely with the other toppings.
Q: My broccoli has a lot of water after microwaving — will that ruin the pizza?
A: It can. That’s why it’s important to drain it well and pat it dry if needed. Excess moisture can make the crust soggy or interfere with even browning.
Q: How can I make this vegan?
A: Substitute the Parmesan and mozzarella with plant-based cheese alternatives, and use a vegan feta. Make sure your pesto doesn’t contain dairy (or swap in a dairy-free version).
Q: Can I make this pizza gluten-free?
A: Absolutely. Use a gluten-free pizza dough base. The rest of the recipe (pesto, toppings) stays the same and is naturally gluten-free.
Q: Is it okay to assemble this pizza ahead of time and bake later?
A: You can pre-make the pesto and prep the vegetables ahead of time. But I don’t recommend fully assembling and letting it sit too long before baking — the dough may absorb too much moisture.
Q: How many people does this pizza serve?
A: This recipe makes about 8 slices, which is great for serving 4–6 people, depending on how hungry everyone is.
This Green Pizza with Pesto, Feta, Artichokes & Broccoli is truly a celebration of green goodness — full of flavor, textures, and color. I hope it becomes one of your favorite go-to veggie pizzas. Enjoy every herby, cheesy bite!
