Description
A vibrant, herb-infused pizza bursting with seasonal greens and topped with a creamy pesto.
Ingredients
Scale
- 1/4 cup chopped walnuts
- 2 cloves garlic
- 1 cup basil leaves (lightly packed)
- 1 cup spinach leaves (lightly packed)
- 1/2 cup shredded Parmesan cheese
- 1/2 cup extra virgin olive oil
- Kosher salt, to taste
- Pepper, to taste
- Nonstick spray (or olive oil)
- 2 heads broccoli, cut into florets
- 1 pound (454 grams) pizza dough
- 1 (14-ounce / 397 gram) can quartered artichoke hearts, drained
- 8 ounces (227 grams) shredded mozzarella cheese
- 1 cup crumbled feta cheese
Instructions
- Preheat your oven to 425°F (220°C).
- Lightly coat a baking sheet or pizza pan with nonstick spray or olive oil.
- If your pizza dough has been refrigerated, set it on the counter to warm up for about 15 minutes.
- In a food processor, combine walnuts, garlic, basil, spinach, Parmesan, and olive oil. Blend until smooth.
- Roll out the pizza dough on a floured surface and transfer it to the prepared baking sheet. Spread a layer of pesto over the dough.
- Scatter the artichoke hearts, broccoli, mozzarella, and feta evenly on top.
- Bake for 15-20 minutes, until the crust is golden and cheese is bubbling.
- Allow to cool slightly before slicing and serve.
Notes
Customize your toppings as desired, and consider using gluten-free dough or vegan cheese for dietary adaptations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
Keywords: pizza, green pizza, vegetarian pizza, herb pizza, fresh ingredients