Green Pesto Pizza (Print-Friendly Version)
# What You'll Need:
→ Pesto
01 -
A couple of garlic cloves
02 -
A loose handful (25 g) of basil leaves, fresh
03 -
Spinach leaves, about 25 g, lightly packed
04 -
Walnuts, chopped, 60 ml
05 -
Grate up 50 g Parmesan cheese
06 -
120 ml good olive oil
07 -
Toss in a pinch or two of kosher salt
08 -
Fresh black pepper, as much as you want
→ Pizza
09 -
Spray or brush your pan with a little olive oil
10 -
Two heads of broccoli
11 -
One batch of ready-to-go pizza dough, 454 g
12 -
Canned artichokes, about 397 g, drained and quartered
13 -
Crumbled feta cheese, 120 g
14 -
Mozzarella cheese, shredded, 227 g
# Step-by-Step Directions:
01 -
Once your pie's done, wait a bit so it doesn't burn your mouth. Slice it up and enjoy. You'll see the cheese just barely golden and the crust will be crisp and browned. Give it about 25 to 35 minutes in the oven.
02 -
Scatter crumbled feta all over. Use the rest of your mozzarella now. Add artichokes and broccoli evenly. Sprinkle on about 170 g mozzarella, but save a bit for topping. Spread just half your pesto and hold onto the rest.
03 -
Use your fingers to push the dough out to the pan's edges. Spread evenly so it's nice and flat. Make sure your pan's already greased.
04 -
Chop broccoli into bite-size bits. Toss them in a microwave bowl with some water, pop on a lid, and zap 3 or 4 minutes till they're tender. Pour off any leftover water and let them chill out.
05 -
Pull out your food processor and toss in walnuts (already cooled!), garlic, and greens. Pulse them till small. Add in your parmesan, pour in olive oil, sprinkle salt and pepper, and keep blending till creamy and smooth. Set aside for topping your pie.
06 -
Stir chopped walnuts around in a small frying pan over medium heat. Let them turn brown and toasty. When they smell nutty, move them off the heat to cool.
07 -
Set your oven to 220°C. Give your pan a good spritz of spray or a slick of olive oil. If your dough's still cold, let it hang out on the counter till soft and easy to work with.
# Helpful Notes:
01 -
If your dough keeps snapping back, cover it and chill awhile. That helps it loosen up.