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This bright green pie packs in veggies while still hitting the spot for comfort food lovers. There's zippy basil pesto you made yourself, pillowy broccoli, tangy artichokes, and three cheeses melting together. When I crave warm carbs and greens at once, this is my go-to. Those big, bold flavors never let me down.
This pie's a favorite for my picky crew and makes any chill night fun. Broccoli on pizza? I was shocked at how awesome it is once you give it a go.
Vibrant Ingredients
- Shredded Parmesan: salty and nutty, with a big flavor boost. Parmigiano Reggiano is tops, but use what you've got
- Spinach leaves: gentle flavor and extra greens, especially baby spinach for smooth pesto
- Basil leaves: deep green brings freshness and a burst of taste
- Garlic: adds punch, so use freshly chopped before tossing in
- Chopped walnuts: mild earthy crunch for pesto. Toasting takes it up a notch
- Pizza dough: your tasty base, go for soft and barely sticky
- Kosher salt and pepper: wake up the flavors, just add to your liking
- Olive oil (extra virgin): choose something bold or fruity for silky pesto
- Crumbled feta: salty bits that wake up every bite—buy a block and crumble for the best texture
- Shredded mozzarella: classic stretch and gooeyness—hand-shred if you have time
- Artichoke hearts: add tangy bites—pat them dry before using
- Broccoli florets: needs just a quick steam to stay bright and crisp—skip any with yellowing
Easy-To-Follow Steps
- Make the Pesto:
- Toss walnuts in a dry pan, stir till fragrant and toasted, let cool then use them for pesto
- Make the Pesto:
- Chop garlic, throw in basil and spinach, and pulse until chunky. Scrape the bowl as you go
- Make the Pesto:
- Add Parmesan and stream in olive oil as you blend everything until creamy. Salt and pepper to your taste test
- Prepare the Broccoli:
- Take your broccoli and cut into even-sized little pieces for even baking
- Prepare the Broccoli:
- Put broccoli in a microwave bowl with water, cover and microwave till it goes bright green—takes about 3-4 minutes. Drain and cool to keep the crust from sogging
- Shape the Dough:
- If cold, let dough warm up on the counter for roughly 20 minutes so it’s chill to stretch
- Shape the Dough:
- Rub oil on your pan or sheet, then press and stretch dough into a big circle or rectangle, nearly to the edge. Can’t stretch it? Give it a minute to rest and try again
- Assemble the Pizza:
- Spread half the pesto right across all the dough, saving the rest for dipping, if you want
- Assemble the Pizza:
- Sprinkle on about three-fourths of your mozzarella to set the cheesy stage
- Assemble the Pizza:
- Add broccoli and artichoke so all the cheesy parts get topped
- Assemble the Pizza:
- Now pile on the rest of the mozzarella and drop feta crumbles all over for some zing
- Bake and Enjoy:
- Slide your pizza in a preheated 425 F oven. Wait till cheese bubbles and crust's golden, about 25-35 minutes
- Bake and Enjoy:
- Let it sit for a couple of minutes so toppings stay put when you slice. Cut and eat while the cheese is stringy and hot
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Useful Extras
- Your homemade pesto stops the crust from getting too wet—way less oily than store jars
- Using broccoli and spinach boosts fiber and vitamin C in every mouthful
- If any pesto’s left, toss it with pasta or spread on sandwiches tomorrow
Every slice gets a hit of artichoke that makes it special. The kids love squishing feta on top for extra cheesy fun, and honestly, so do I.
Save Leftovers
Put leftover slices in a airtight box or wrap up in foil and toss in the fridge for up to three days. Want that crispy bottom again? Reheat pieces on a hot pan in the oven. You can freeze them once they’re cool, just wrap tight and finish within two months. Let them thaw in the fridge for best flavor before you heat them up.
Swap Ideas
Want a more classic pesto flavor? Use pine nuts instead of walnuts, or make it nut-free with toasted seeds. Skip fresh spinach if you need and try arugula for a spicy kick. Don’t want feta? Swap in goat cheese for creamy vibes. Bagged mozzarella works, but grating your own melts in like a dream.
Ways to Eat
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I usually pair this green pie with a chunky tomato soup or big leafy salad for an easy dinner. The slices make top-notch party snacks, just cut them skinny so they're easy to grab. Want to mix things up? Sprinkle sweet peas or drop on some roasted zucchini before baking—see what happens!
Old Meets New
Sure, veggie pizza started with Italian cooks, but this one’s got an American twist. Artichokes remind me of Rome, while that pop of basil pesto feels straight out of Genoa. Pizza night at our house is just a tasty excuse to mix up whatever greens we’ve got on hand.
Common Questions
- → How does the pizza get its bold green shade?
You’ll thank that basil and spinach pesto plus all the broccoli for making it look so lively.
- → Can I swap in a dough from the store?
Sure thing! Packaged dough works fine and gets your pizza in the oven sooner.
- → Need a way to ditch nuts in the pesto?
Just leave out the walnuts—try sunflower seeds or throw more basil in to keep the flavor going, no nuts needed.
- → What could I use if I don’t want artichoke hearts?
No worries—chopped green pepper, zucchini rounds, or even asparagus spears all work great here.
- → Tricks to keep my crust crisp, not soggy?
Pat your veggies dry and bake until that bottom turns golden and crunchy.
- → Is it okay to prep before friends come over?
Definitely! Get that pesto ready and veggies chopped ahead. Pop it together and bake fresh when they walk in.