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I’m all about this vibrant green pie. It’s my top move for sneaking in veggies and still keeping dinner super craveable. Think homemade basil pesto, tender broccoli, artichoke hearts, and a crazy mix of three cheeses. It always hits with a fun energy and cozy vibe when I want something hearty but packed with greens. Every bite pops with flavor and keeps things interesting.
Even my pickiest family members go for this pie and it instantly makes our night feel more laid back. Never thought broccoli on pizza would be this good until I tried it out.
Delicious Ingredients
- Basil leaves: give each bite a super fresh twist. Go for really green ones for the best hit
- Spinach leaves: sneak in some nutrition and mellow flavor—baby spinach blends the smoothest
- Chopped walnuts: keep the pesto mild and earthy. Toast ‘em up first for a deeper taste
- Garlic: brings boldness to every bite. Peel and chop right before using for max zing
- Shredded Parmesan: adds nuttiness and that awesome salty finish. Parmigiano Reggiano is my pick
- Olive oil (extra virgin): gives everything a rich, smooth vibe. Try a bold or fruity one if you can
- Kosher salt and pepper: rounds things out. Taste as you go to get it spot on
- Pizza dough: is your sturdy base. Homestyle or store-bought both work—just look for soft and slightly tacky
- Broccoli florets: stay snappy from a quick steam. Pick green, perky stalks
- Artichoke hearts: layer in tang and intrigue. Pat them dry so your pie isn’t soggy
- Shredded mozzarella: handles the stretchy cheese magic everyone loves
- Crumbled feta: throws in a salty kick. Buy a block and crumble it yourself for the best flavor
Easy How-To Steps
- Make the Pesto:
- Toss walnuts in a frying pan and toast them on medium until golden and nutty-smelling. Let them cool before using
- Make the Pesto:
- Chop the garlic, then pulse it with spinach and basil in a processor till it’s rough and mixed. Clean the sides with a spatula if needed
- Make the Pesto:
- Blend in your Parmesan, add olive oil as it whirls, and mix till creamy. Add salt and pepper, blitz again, and grab a taste
- Prepare the Broccoli:
- Cut broccoli into even bite-size bits so it cooks evenly
- Prepare the Broccoli:
- Microwave broccoli in a dish with a splash of water, covered, till it brightens up and you can poke it with a fork. Should take 3 to 4 minutes. Drain, pop off any extra moisture, and cool it
- Shape the Dough:
- Take your dough from the fridge and let it relax on the counter for 20 minutes, so it’s easy to stretch
- Shape the Dough:
- Oil a baking tray or pizza pan. Push and tug your dough into a large circle, or a rectangle, up to the edges. If it keeps snapping back, walk away for a couple minutes then try again
- Assemble the Pizza:
- Use a spoon to swirl half your pesto all over the dough. Save the rest to dip or for tomorrow’s snack
- Assemble the Pizza:
- Sprinkle roughly three-quarters of the mozzarella for a perfect cheesy base
- Assemble the Pizza:
- Drop broccoli and artichoke hearts everywhere so no bite misses out
- Assemble the Pizza:
- Add the last of the mozzarella on top, then throw on the crumbled feta for the final flourish
- Bake and Serve:
- Heat your oven to 425 F and put the pizza in. Bake until the edges brown and the cheese bubbles, about 25–35 minutes
- Bake and Serve:
- Take it out, let it sit a few minutes so the toppings hold together, then slice it up and dive in while it’s melty
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Useful Extras
- Pesto from scratch soaks into the dough just enough and avoids greasy mess
- Spinach and broccoli help with fiber and vitamin C
- If you’ve got leftover pesto, toss it with noodles or spoon over sandwiches another day
Artichoke hearts on every wedge make this pizza feel a bit extra. My kids love squishing feta with their hands and tossing it on top just for laughs.
Leftover storage tips
Keep leftovers airtight in the fridge, either in a tub or wrapped in foil, for 3 days max. Want the crust crunchy again? Pop slices straight onto a baking sheet and reheat in a hot oven. If you need to freeze, cool the pizza first, then wrap snug and stash for up to 2 months. Thaw in the fridge before reheating so it stays yummy.
Swap ideas
If you want to go more classic, trade walnuts for pine nuts in the pesto, or drop the nuts and use toasted seeds if allergic. No spinach? Arugula gives a peppery twist. Want a creamier pie? Use goat cheese instead of feta. Pre-shredded mozzarella melts fine, but hand-grated makes it even stretchier.
Ways to serve
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I usually team up this green pizza with some tomato soup or a giant salad for an easy night. Slices are ace for parties too—just cut them thinner for sharing. Feeling wild? Sprinkle sweet peas or throw on roasted zucchini before you bake to shake things up.
A tip of the hat to tradition
Veggie-heavy pies started with Italian kitchens, but this one feels all-modern and American to me. Artichokes remind me of Rome, while basil pesto brings out a Genoa vibe. Pizza night at our place is all about having fun with whatever greens we have kicking around.
Common Questions
- → How does this pizza turn so vibrantly green?
It's all about the pesto made with basil and spinach, plus a pile of broccoli on top giving that bold green look.
- → Is it okay to grab pre-made dough?
Yep, store-bought dough works and saves you time for sure.
- → Any way to skip the nuts in the pesto?
Just leave the walnuts out and chuck in more basil or swap for sunflower seeds if you need it nut-free.
- → I'm out of artichokes—any swaps?
No big deal—throw on sliced zucchini, asparagus bits, or some chopped green pepper instead.
- → What stops the bottom from getting mushy?
Dry those veggies off before you top the pie and bake until the crust goes golden and crisp underneath.
- → Can I prep this ahead for a crowd?
Totally! Blend your pesto and chop your veggies early, then just pile it together and bake when folks get hungry.