If you are craving a vibrant and fresh twist on traditional pizza, the Green Pizza with Pesto, Feta & Artichokes Recipe is an absolute must-try. This delightful combination brings together the bright herbaceousness of pesto, the tangy creaminess of feta, and the tender, earthy bite of artichokes, all layered over a crisp, chewy crust. The green hues from spinach and zucchini add a beautiful splash of color and freshness to each slice, making it as pleasing to the eye as it is to the palate. Whether you’re entertaining friends or simply want to savor a Mediterranean-inspired vegetarian feast, this pizza will quickly become one of your favorite go-tos.
Ingredients You’ll Need
This pizza uses a handful of simple yet essential ingredients, each carefully chosen to build layers of flavor, texture, and color in every bite. From the fragrant basil pesto to the tangy feta and marinated artichokes, these ingredients come together effortlessly for a truly delicious experience.
- Pizza dough: The base of your pizza, providing a chewy and crispy crust when baked just right.
- Basil pesto: Brings a vibrant herbal richness that infuses every bite with fresh flavor.
- Shredded mozzarella cheese: Melts beautifully to create a gooey, comforting layer.
- Crumbled feta cheese: Adds a tangy, creamy contrast that enhances the overall taste.
- Marinated artichoke hearts: Provide a tender texture and subtle tang, elevating the pizza’s complexity.
- Baby spinach leaves: Offer freshness and a pop of green color.
- Thinly sliced zucchini: Adds a mild crunch and subtle earthiness, balancing the rich flavors.
- Olive oil: A drizzle enhances the pizza’s richness and helps golden the crust.
- Salt and pepper: Essential for seasoning and bringing out the natural flavors.
- Cornmeal or flour for dusting: Prevents sticking and helps achieve a crisp bottom crust.
How to Make Green Pizza with Pesto, Feta & Artichokes Recipe
Step 1: Preheat and Prepare Dough
Start by heating your oven to 475°F (245°C) with a pizza stone or baking sheet inside — this ensures a super crisp crust. On a lightly floured surface, roll out your pizza dough to a 10-12 inch circle. Dust a piece of parchment paper with cornmeal or flour, then carefully transfer the dough onto it. This will make it easier to slide your pizza into the oven later.
Step 2: Spread the Pesto
Next, spread a generous 1/3 cup of basil pesto evenly over the surface of your dough. Leave a small border around the edges to achieve that signature crust puff when baking. The pesto is the star green sauce in this Green Pizza with Pesto, Feta & Artichokes Recipe, offering vibrant flavor and beautiful color.
Step 3: Add Cheese and Greens
Sprinkle 1/2 cup of shredded mozzarella over the pesto, establishing a melty, comforting base. Then scatter 1/4 cup baby spinach leaves and 1/4 cup thinly sliced zucchini over the cheese. Their fresh, green crunch perfectly complements the rich base layers.
Step 4: Top with Artichokes and Feta
Layer 1/2 cup of chopped, marinated artichoke hearts across the pizza, adding a touch of tangy earthiness. Finish with 1/4 cup crumbled feta cheese on top to inject bursts of creamy, savory flavor. Drizzle 1 tablespoon of olive oil over everything, then season lightly with salt and freshly ground pepper.
Step 5: Bake to Perfection
Transfer your pizza on the parchment paper to the hot pizza stone or baking sheet. Bake for 10 to 12 minutes until the crust is beautifully golden and the cheese is melted and bubbling. Watch it closely near the end to achieve your perfect level of crispness and gooeyness.
How to Serve Green Pizza with Pesto, Feta & Artichokes Recipe
Garnishes
After baking, a sprinkle of freshly chopped basil or a pinch of crushed red pepper flakes adds an extra flavor kick and stunning visual appeal. You can also add a light drizzle of high-quality olive oil or a sprinkle of lemon zest for a bright, refreshing finish.
Side Dishes
This pizza pairs wonderfully with a crisp green salad dressed in a lemon vinaigrette or a light Mediterranean chickpea salad. A chilled glass of white wine or sparkling water with a twist of lime complements the fresh, vibrant ingredients beautifully.
Creative Ways to Present
Try cutting your Green Pizza with Pesto, Feta & Artichokes Recipe into small, bite-size squares for a party platter or serve alongside rustic roasted vegetables. For a casual dinner, a wooden board presentation with fresh herbs scattered around adds a charming, rustic touch.
Make Ahead and Storage
Storing Leftovers
Leftover pizza tastes fantastic cold or reheated. Store any uneaten pizza slices in an airtight container in the refrigerator for up to 3 days. Make sure to separate layers with parchment paper to keep toppings intact.
Freezing
If you want to save some for later, you can freeze baked slices by wrapping them tightly in plastic wrap and aluminum foil. They will keep well for up to 2 months. To enjoy, thaw in the fridge overnight before reheating.
Reheating
Reheat pizza in a preheated oven at 375°F (190°C) for 8-10 minutes to restore its crisp crust and warm the toppings evenly. Avoid microwaving if you want to maintain a crispy texture.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works perfectly and saves time, but homemade pesto will add an extra layer of freshness that’s worth trying when you have a moment.
Is this pizza suitable for vegetarians?
Yes, this pizza is entirely vegetarian, featuring fresh vegetables, pesto, feta, and mozzarella without any meat products. It’s a flavorful option for those following a vegetarian diet.
How can I make the crust crispier?
For a crispier crust, try prebaking the pizza dough for 3 minutes before adding toppings. Also, using a hot pizza stone or baking sheet helps create that perfect golden crunch.
Can I add other toppings to this pizza?
Definitely! Feel free to experiment by adding olives, sun-dried tomatoes, or even thinly sliced red onions. Just keep the flavors balanced so the fresh pesto and feta don’t get overshadowed.
What wine pairs well with this Green Pizza with Pesto, Feta & Artichokes Recipe?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the herbaceous pesto and tangy feta beautifully. If you prefer red, a light Pinot Noir would also be a lovely match.
Final Thoughts
There’s something truly special about the Green Pizza with Pesto, Feta & Artichokes Recipe that makes you want to savor each slice slowly and share it with those you love. It combines freshness, vibrant flavors, and comforting textures in such an effortless way. Whether it’s a weeknight dinner or a weekend treat, I can’t wait for you to try this vibrant pizza and discover how its bright flavors can elevate your pizza nights.
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Green Pizza with Pesto, Feta & Artichokes Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Green Pizza with Pesto, Feta & Artichokes offers a Mediterranean twist on classic pizza. Featuring a base slathered with fragrant basil pesto, it’s topped with a delightful combination of mozzarella, creamy feta, marinated artichokes, fresh spinach, and thinly sliced zucchini. Baked to perfection with a golden crust and melted cheese, this vegetarian pizza is bursting with fresh flavors and perfect for a light yet satisfying meal.
Ingredients
Pizza Base and Sauce
- 1 ball (about 8 oz) pizza dough
- 1/3 cup basil pesto
Cheeses
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled feta cheese
Vegetables and Toppings
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/4 cup baby spinach leaves
- 1/4 cup zucchini, thinly sliced
Additional Ingredients
- 1 tbsp olive oil
- Salt and pepper to taste
- Cornmeal or flour for dusting
Instructions
- Preheat Oven and Prepare Baking Surface: Preheat your oven to 475°F (245°C) and place a pizza stone or a baking sheet inside to heat. This ensures the pizza base cooks evenly and crisps up well.
- Roll Out Dough: On a floured surface, roll out the pizza dough into a 10–12 inch circle. The dough should be evenly thin to allow for a crisp crust.
- Transfer Dough: Carefully transfer the rolled dough onto a piece of parchment paper that has been dusted with cornmeal or flour to prevent sticking.
- Add Pesto Sauce: Spread the basil pesto evenly over the dough, leaving a small border around the edges free to create a crust.
- Add Cheeses and Vegetables: Sprinkle shredded mozzarella cheese evenly over the pesto. Layer on baby spinach leaves, thinly sliced zucchini, and chopped marinated artichoke hearts. Then, scatter the crumbled feta cheese on top.
- Season and Drizzle: Drizzle the olive oil over the toppings and season with salt and pepper to taste to enhance the flavors.
- Bake the Pizza: Using the parchment paper, transfer the pizza onto the hot preheated pizza stone or baking sheet. Bake for 10–12 minutes until the crust is golden brown and the cheese is melted and bubbly.
- Slice and Serve: Remove the pizza from the oven, let it cool slightly, then slice and serve warm for the best flavor and texture.
Notes
- You can use store-bought or homemade pesto depending on your preference and convenience.
- For an extra flavor boost, sprinkle red pepper flakes or lemon zest on top before baking.
- To achieve a crisper crust, pre-bake the rolled out dough for 3 minutes before adding the toppings.
