Green Pizza with Vegetables

This homemade Green Pizza combines garden-fresh vegetables with rich pesto and tangy cheese for a vibrant twist on traditional pizza. The broccoli and artichokes create a hearty texture while the homemade pesto adds incredible depth of flavor that store-bought varieties simply cannot match.

I first made this green pizza for my skeptical teenagers who claimed they "hated vegetables on pizza" but the combination of homemade pesto and salty feta won them over completely. Now it's requested at least twice a month in our household.

Ingredients

• Fresh basil and spinach provide the vibrant green base for the homemade pesto
• Walnuts add a buttery richness to the pesto that pine nuts sometimes lack
• Broccoli florets bring nutrition and a satisfying texture that stands up well to baking
• Artichoke hearts contribute a tangy flavor that balances the rich cheeses
• Feta cheese adds a salty punch that elevates the entire pizza
• Pizza dough can be store bought for convenience or homemade if you have the time
• Mozzarella cheese creates that essential melty texture that makes pizza irresistible

Step-by-Step Instructions

Toast the Walnuts

Place walnuts in a dry skillet over medium heat and toast for 3 to 5 minutes until they become fragrant and slightly darker in color. Watch them closely as they can burn quickly. This toasting step develops a deeper nuttiness that makes the pesto extraordinary.

Create the Pesto Base

Combine the toasted walnuts with garlic cloves fresh basil spinach and Parmesan in your food processor. Pulse until finely chopped then slowly drizzle in olive oil while the processor runs. The transformation from individual ingredients to a smooth vibrant sauce is almost magical. Season with salt and pepper to your preference.

Prepare the Broccoli

Cut broccoli into small bite sized florets to ensure even cooking. Steam them briefly in the microwave with a splash of water until they are just tender but still maintain a slight crunch. This partial cooking ensures they will finish perfectly in the oven without becoming mushy or burnt.

Assemble Your Pizza

Stretch your dough across the prepared pan working from the center outward. If it springs back let it rest for 5 minutes before trying again. Spread a generous layer of the freshly made pesto leaving a slight border for the crust. Layer most of the mozzarella over the pesto creating a protective barrier that prevents the crust from becoming soggy.

Add the Toppings

Distribute the steamed broccoli and drained artichoke hearts evenly across the cheese layer. The key is balancing the toppings so each bite contains a little of everything. Finish with the remaining mozzarella and a generous sprinkle of feta which will brown beautifully in the oven.

Bake to Perfection

Slide your pizza into the preheated oven and bake until the crust develops a golden brown color and the cheese melts and begins to bubble and brown slightly at the edges. The aroma will fill your kitchen and signal when it is nearly done. Allow it to cool slightly before slicing to let the cheese set up just enough for clean cuts.

Bookmark

The homemade pesto really makes this pizza special. I discovered that adding spinach to traditional basil pesto not only boosts the nutrition but also creates a more vibrant green color that stays bright even after baking. My daughter now requests a jar of this pesto weekly just for spreading on toast.

Make Ahead Options

The pesto sauce can be prepared up to three days ahead and stored in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent discoloration. This significantly cuts down on day of preparation time and actually allows the flavors to meld and develop more complexity. You can even freeze portions of the pesto in ice cube trays for quick access to small amounts for future pizzas or pasta dishes.

Perfect Pairings

This green pizza pairs beautifully with a crisp white wine like Pinot Grigio or a light Sauvignon Blanc that complements the herbaceous notes in the pesto. For non alcoholic options a sparkling water with a squeeze of lemon balances the richness perfectly. Consider serving with a simple arugula salad dressed with lemon juice and olive oil to echo the Mediterranean flavors without competing with the complex pizza toppings.

Customization Options

This recipe welcomes adaptation based on seasonal availability and personal preferences. In spring try adding tender asparagus tips or fresh peas. Summer variations might include thin slices of zucchini or yellow squash. For those wanting more protein grilled chicken or Italian sausage integrate seamlessly with these flavors. Vegans can skip the cheese and add nutritional yeast to the pesto and top with dairy free alternatives that still provide that melty texture everyone loves.

Troubleshooting Tips

If your pizza dough seems too elastic and difficult to shape let it rest at room temperature for 20 to 30 minutes

Prevent soggy crust by patting vegetables dry before adding them to the pizza

For an extra crispy bottom crust preheat your pizza pan or stone in the oven before carefully transferring the assembled pizza onto it

Recipe Q&A

→ Can I use store-bought pesto instead of making it from scratch?

Yes, you can substitute about 1/2 cup of store-bought pesto to save time. However, the homemade pesto with walnuts, basil and spinach adds unique flavor that complements the other green toppings perfectly.

→ How do I prevent my pizza dough from shrinking when I spread it?

If your pizza dough contracts when spreading on the pan, let it rest for 5-10 minutes before continuing. This resting period relaxes the gluten, making it much easier to stretch to the edges of your pan.

→ Can I make this pizza with different vegetables?

Absolutely! While the broccoli and artichokes create the signature green theme, you could substitute or add zucchini, spinach, asparagus, or bell peppers. Just ensure vegetables with high water content are pre-cooked slightly to prevent a soggy pizza.

→ Is this pizza suitable for freezing?

Yes, you can freeze this pizza either before or after baking. To freeze before baking, assemble the pizza on a parchment-lined tray, freeze until solid, then wrap well. Bake from frozen adding 5-8 minutes to the cooking time. Leftover baked pizza can be wrapped in portions and reheated in the oven.

→ What can I serve with this green pizza?

This pizza pairs wonderfully with a simple arugula salad dressed with lemon and olive oil for a complete meal. For a heartier option, serve with Italian-style soup like minestrone or a small antipasto platter with olives and roasted peppers.

→ Can I use gluten-free pizza dough?

Yes, you can substitute gluten-free pizza dough. The toppings are naturally gluten-free, but check your pesto ingredients if using store-bought, as some may contain gluten. The cooking time might vary slightly with gluten-free dough, so monitor for doneness.