Pesto Feta Green Pizza Recipe

Welcome to a vibrant celebration of fresh flavors and seasonal delights with our Green Pizza with Pesto Feta recipe. This homemade pizza is a verdant delight, bursting with the goodness of pesto, green veggies, and creamy feta. The perfect way to indulge in the best that the season has to offer!

Crafted after a wholesome trip to the farmers market, this pizza is a colorful masterpiece that will have you hooked from the first slice. The creamy goodness of feta, combined with the herbaceous punch of basil and the freshness of artichokes, creates a symphony of flavors that will transport you to the Mediterranean with every bite.

Whether you enjoy it fresh out of the oven or savor the leftovers for days to come, this Green Pizza with Pesto Feta is a versatile dish that never fails to impress. With simple swaps and tips to personalize your pie, this recipe is a gateway to a world of culinary creativity. So, gather your ingredients, preheat the oven, and get ready to experience the joy of a pizza that’s as green and vibrant as it is delicious.

Quick Benefits

• Burst of Seasonal Flavor and Color: Celebrate the best flavors of the season with fresh pesto, loads of green vegetables, and creamy feta.
• Versatile Ingredient Swaps: Customize with different nuts, greens, cheeses, and veggies based on what you have on hand or prefer.
• Make-Ahead and Freezer-Friendly: Prepare pesto in advance, store leftovers, and freeze individual slices for quick and easy meals.

Why You’ll Love This Pesto Feta Green Pizza Recipe Recipe

• Fresh and Vibrant Flavors: This recipe celebrates the best flavors of the season with fresh pesto, loads of green vegetables, and creamy feta, making it a vibrant and delicious choice.
• Kid-Friendly and Family Approved: Kids love the vibrant colors and creamy feta on this pizza, making it a family favorite that everyone will enjoy.
• Mediterranean Flair: The combination of feta, basil, and artichokes gives this pizza a classic Mediterranean taste that feels festive and comforting.
• Versatile and Customizable: You can easily customize this recipe with different nuts, greens, cheeses, and vegetables based on what you have on hand or your personal preferences.
• Make-Ahead and Freezer-Friendly: Leftover slices can be wrapped and stored for up to three days in the refrigerator, or individually wrapped and frozen for up to three months for a quick and easy meal.
• Perfect for Parties and Picnics: Cut into smaller slices, this pizza is great for parties and picnics, where its fresh and green flavors will impress guests.
• Seasonal Adaptability: You can switch up the veggies based on the season, making it a versatile recipe that can be enjoyed year-round.
• Easy Prep and Cooking: The recipe provides tips for making the pesto in advance, using good-quality pizza dough, and ensuring the broccoli and artichokes are prepared properly for the best results.
• Community and Sharing: This pizza is a hit with friends and neighbors, making it a great recipe to share and enjoy with loved ones.

Ingredients for Pesto Feta Green Pizza Recipe

Pesto

• 1/4 cup chopped walnuts
• Black pepper, to taste
• 1 cup fresh spinach leaves, lightly packed
• 1/2 cup extra virgin olive oil
• 2 cloves garlic
• 1/2 cup shredded Parmesan cheese
• 1 cup fresh basil leaves, lightly packed
• Kosher salt, to taste

Pizza

• 1 pound pizza dough
• 1 cup crumbled feta cheese
• Nonstick spray or olive oil, for pan
• 1 can (14 ounces) quartered artichoke hearts, drained
• 2 heads broccoli (not bunches)
• 8 ounces shredded mozzarella cheese (about 2 cups)

Pro Tips for Pesto Feta Green Pizza Recipe

To ensure the best flavor and texture, toast the walnuts before blending them with basil, spinach, garlic, Parmesan, and olive oil for the pesto. This simple step will enhance the nuttiness of the walnuts and elevate the overall taste of the pizza.

When using refrigerated pizza dough, remember to let it come to room temperature before rolling it out. This will make the dough easier to work with and result in a more even bake, giving you a deliciously crispy crust.

To prevent sogginess, steam the broccoli until just tender, then drain and cool it before adding it to the pizza. Additionally, make sure to pat the artichoke hearts dry to remove excess moisture, helping to maintain the perfect texture of your green pizza.

How to Make Pesto Feta Green Pizza Recipe

Step 1: Prepare Oven and Pan

Preheat oven to 425°F and lightly grease a baking sheet or pizza pan with nonstick spray or olive oil.

Step 2: Warm Pizza Dough

Allow refrigerated pizza dough to come to room temperature before using.

Step 3: Toast Walnuts for Pesto

Toast walnuts in a small skillet over medium heat, stirring frequently, until lightly toasted. Let cool.

Step 4: Blend Pesto Base

In a food processor, pulse toasted walnuts, garlic, basil leaves, and spinach leaves until finely minced.

Step 5: Finish Pesto

Place Parmesan cheese, olive oil, kosher salt, and black pepper in a food processor. Blend until smooth. Set aside the pesto.

Step 6: Prepare Broccoli

Cut the broccoli into small florets, then place them in a microwave-safe dish with a lid. Drizzle with 2 tablespoons of water, cover, and microwave for 3–4 minutes until tender. Drain and allow to cool.

Step 7: Shape Dough

Transfer the pizza dough to the prepared pan and press or stretch it out to the edges.

Step 8: Spread Pesto

Evenly spread half of the pesto over the dough, saving the rest for later.

Step 9: Layer Cheese and Vegetables

Evenly distribute three-quarters of the mozzarella cheese over the pesto, then arrange broccoli florets and artichoke hearts across the surface.

Step 10: Add Remaining Cheese

Sprinkle the remaining mozzarella cheese on top, then evenly distribute crumbled feta over the pizza.

Step 11: Bake and Serve

Bake for 25-35 minutes until crust is browned and cheese is golden. Allow to rest briefly, then slice and serve.

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Storage Tips

To store the finished Green Pizza with Pesto Feta, wrap leftover slices tightly in foil or store them in an airtight container. Refrigerate the pizza, and it will stay tasty for up to three days. When ready to enjoy again, reheat the slices in a hot oven or skillet to crisp up the crust and warm the toppings for a delicious meal.

If you have extra pizza that you don’t plan to consume within three days, you can freeze individual slices for up to three months. Simply wrap the slices tightly in foil and place them in the freezer. When you’re ready for a quick meal, you can place the frozen pizza slices directly on the oven rack and bake at 400°F for about ten minutes. This method allows you to enjoy your homemade pizza without sacrificing its flavors and textures.

Ingredient Substitutions

If you don’t have walnuts, pine nuts or toasted almonds are great substitutes for the pesto. You can also use baby kale instead of spinach for a slightly different flavor profile. Goat cheese can be used in place of feta for a tangier taste if you prefer. For a seasonal twist, green beans or asparagus make excellent substitutes for broccoli on this pizza.

Feel free to use any good-quality pizza dough you prefer. Just ensure that refrigerated dough comes to room temperature before using to make it easier to work with. When using broccoli, steam it just until tender, drain well, and cool before adding it to the pizza to prevent sogginess. Similarly, make sure to drain and pat dry the artichoke hearts to avoid excess moisture on the pizza. Bake the pizza at 425°F until the crust is browned and the cheese is golden for optimal flavor.

Serving Suggestions

For a fun and interactive serving idea, set up a DIY pizza bar with all the toppings for this Green Pizza with Pesto Feta. Let guests customize their slices with additional veggies like zucchini ribbons, roasted cauliflower, or fresh peas. Offer a variety of cheeses like goat cheese for a tangy twist or different nuts such as toasted almonds for added crunch.

Another creative way to enjoy this vibrant pizza is to cut it into small squares and serve it as bite-sized appetizers at your next gathering. Pair the slices with olives, roasted red peppers, and a side of warm pesto for dipping the crust ends. The colorful presentation and burst of seasonal flavors will make these mini green pizzas a hit with your guests.

FAQs for Pesto Feta Green Pizza Recipe

Can I use a different type of nut instead of walnuts?

Yes, if you are out of walnuts, you can try using pine nuts or toasted almonds as a substitute in the pesto.

Can I make the pesto ahead of time?

Absolutely. You can prepare the pesto up to three days in advance and store it in the refrigerator until you are ready to use it.

How should I prepare the broccoli for the pizza?

Steam the broccoli just until it is bright green and tender. Drain it well and allow it to cool before layering it on the pizza to prevent sogginess.

Should I pat dry the artichoke hearts before adding them to the pizza?

Yes, it is recommended to drain and pat the artichoke hearts dry to prevent excess moisture on the pizza, which could make it soggy.

Conclusion

In conclusion, this Green Pizza with Pesto Feta is a wonderful way to infuse your meals with fresh flavors and vibrant colors. Whether you’re enjoying it on a cozy night in or sharing it with friends and family at a gathering, this pizza is sure to be a hit. Feel free to customize it with your favorite seasonal vegetables or cheese, making it a versatile recipe that can adapt to your preferences.

Don’t hesitate to experiment with different toppings and variations to make this pizza truly your own. Embrace the joy of cooking with fresh ingredients and savor the delicious results. We hope this recipe inspires you to get creative in the kitchen and enjoy the delightful combination of pesto, feta, and seasonal greens in every bite of this Green Pizza with Pesto Feta. Cheers to happy cooking and delightful dining experiences!

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Pesto Feta Green Pizza Recipe

Green Pizza with Pesto Feta: A vibrant homemade pizza featuring fresh pesto, green veggies, and creamy feta – a celebration of seasonal flavors.

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Prep Time30 min

Cook Time30 min

Total Time60 min

CuisineMediterranean

Skill LevelEasy

Servings8 Servings (1 large pizza cut into 8 slices)

Ingredients

Pesto

• 1/4 cup chopped walnuts
• Black pepper, to taste
• 1 cup fresh spinach leaves, lightly packed
• 1/2 cup extra virgin olive oil
• 2 cloves garlic
• 1/2 cup shredded Parmesan cheese
• 1 cup fresh basil leaves, lightly packed
• Kosher salt, to taste

Pizza

• 1 pound pizza dough
• 1 cup crumbled feta cheese
• Nonstick spray or olive oil, for pan
• 1 can (14 ounces) quartered artichoke hearts, drained
• 2 heads broccoli (not bunches)
• 8 ounces shredded mozzarella cheese (about 2 cups)

Instructions

1. Prepare Oven and Pan: Preheat oven to 425°F and lightly grease a baking sheet or pizza pan with nonstick spray or olive oil.
2. Warm Pizza Dough: Allow refrigerated pizza dough to come to room temperature before using.
3. Toast Walnuts for Pesto: Toast walnuts in a small skillet over medium heat, stirring frequently, until lightly toasted. Let cool.
4. Blend Pesto Base: In a food processor, pulse toasted walnuts, garlic, basil leaves, and spinach leaves until finely minced.
5. Finish Pesto: Place Parmesan cheese, olive oil, kosher salt, and black pepper in a food processor. Blend until smooth. Set aside the pesto.
6. Prepare Broccoli: Cut the broccoli into small florets, then place them in a microwave-safe dish with a lid. Drizzle with 2 tablespoons of water, cover, and microwave for 3–4 minutes until tender. Drain and allow to cool.
7. Shape Dough: Transfer the pizza dough to the prepared pan and press or stretch it out to the edges.
8. Spread Pesto: Evenly spread half of the pesto over the dough, saving the rest for later.
9. Layer Cheese and Vegetables: Evenly distribute three-quarters of the mozzarella cheese over the pesto, then arrange broccoli florets and artichoke hearts across the surface.
10. Add Remaining Cheese: Sprinkle the remaining mozzarella cheese on top, then evenly distribute crumbled feta over the pizza.
11. Bake and Serve: Bake for 25-35 minutes until crust is browned and cheese is golden. Allow to rest briefly, then slice and serve.