Green Pesto Pizza (Printable Version)
# What You'll Need:
→ Pesto
01 -
60 ml walnuts, chopped and ready
02 -
2 cloves garlic
03 -
25 g basil leaves, loose
04 -
25 g spinach, not packed tight
05 -
50 g Parmesan, grated up
06 -
120 ml extra-virgin olive oil
07 -
Just a pinch of Kosher salt
08 -
Black pepper, grind to taste
→ Pizza
09 -
A little olive oil or some nonstick spray for the pan
10 -
2 broccoli heads
11 -
454 g pizza dough, fresh or thawed
12 -
397 g jarred artichoke hearts, drained and cut up
13 -
227 g mozzarella, shredded
14 -
120 g feta, crumbled up
# How to Make It:
01 -
Turn on your oven to 220°C. Oil up a pizza sheet or pan using olive oil or nonstick stuff. If your dough's still cold from the fridge, let it hang out until it's not chilly anymore.
02 -
Toast chopped walnuts in a small pan over medium, make sure to stir a bit. When they get browned and you can really smell them, take them off to cool.
03 -
Blend cooled walnuts, garlic, basil, and spinach in the food processor. Whiz it until it’s tiny bits. Drizzle in olive oil, then add Parmesan, salt, and black pepper. Blend again, you want it creamy-smooth. Slide it aside.
04 -
Break the broccoli into little pieces. Put them in a microwave-safe bowl with a splash of water, pop the lid on, and nuke it for 3-4 minutes. When they're just soft, pour out any water and let them chill down.
05 -
Lay out your pizza dough on the oiled pan. Push it out with your hands or fingers so it hits the edges everywhere.
06 -
Spread half of your homemade pesto over the dough. Set the other half aside. Sprinkle about three-quarters of your shredded mozzarella on top. Lay out the artichoke bits and broccoli. Cover with the last of the mozzarella. Throw on the crumbled feta at the end.
07 -
Put the pizza in the oven and bake for 25-35 minutes. It should get a nice brown crust and your cheese will look nearly golden on top. Let it sit out a bit so it’s easier to cut, then slice it up and chow down.
# Additional Tips:
01 -
When the dough keeps snapping back as you shape it, just cover it up and give it a few minutes off. That helps it relax so you can spread it way easier.