If you’re in the mood to shake up your pizza routine and crave something vibrant, the Green Pizza with Pesto, Feta & Artichokes is about to become your new obsession. This pie piles on basil pesto, briny feta, and tender artichoke hearts, complemented by a flurry of greens and bubbling cheese. Whether you’re hosting a relaxed dinner or jazzing up a solo night in, every bite is bursting with colorful flavor and Mediterranean flair. There’s nothing fussy about it either: just unfussy prep, brilliant taste, and a stunning green palette that promises to impress.
Ingredients You’ll Need
Gathering the ingredients for Green Pizza with Pesto, Feta & Artichokes is delightfully straightforward, but each element is key to building a pizza that’s both fresh and deeply satisfying. Every component adds its own flair—whether it’s creamy, tangy, or garlicky—coming together for that perfect bite.
- Pizza dough: Use your favorite store-bought or homemade dough; the base sets the stage for all the delicious toppings.
- Basil pesto: The herby, garlicky sauce that gives this pizza its signature green color and rich flavor.
- Shredded mozzarella cheese: Melts beautifully to bind all the toppings and offers classic pizza stretchiness.
- Crumbled feta cheese: Adds a salty, briny pop that perfectly complements the pesto and veggies.
- Canned artichoke hearts: Tender, tangy quarters infuse Mediterranean personality and interesting texture.
- Fresh spinach leaves: Chopped for a boost of green color, freshness, and extra nutrients.
- Thinly sliced red onion: Brings just the right bite and subtle sweetness to balance the other flavors.
- Olive oil: A drizzle over the top helps everything meld together while encouraging that golden finish.
- Salt and black pepper: Essential for seasoning and enhancing all those bold ingredients.
- Optional crushed red pepper flakes: For a punch of heat if you like your pizza with a spicy kick.
How to Make Green Pizza with Pesto, Feta & Artichokes
Step 1: Preheat Your Oven and Stone
Begin by cranking your oven to 475°F and slipping a pizza stone or baking sheet inside to get nice and hot. This blast of heat is the secret to an extra crispy crust—never underestimate the magic a preheated surface brings to homemade pizza.
Step 2: Roll Out the Dough
On a lightly floured surface, use a rolling pin (or your hands) to shape your dough into a circle or rectangle, depending on your preference. Thinner dough gives you a crisper base, while leaving it a bit thicker brings more chew—so go with your mood!
Step 3: Transfer and Top With Pesto
Carefully move the rolled-out dough onto a piece of parchment paper. Spread the basil pesto evenly, leaving a small border for the perfect pizzeria-style edge. The pesto is the heart and soul of Green Pizza with Pesto, Feta & Artichokes, so go all-in on that fragrant coverage.
Step 4: Start the Cheese Layer
Sprinkle shredded mozzarella generously over the pesto, setting the creamy, melty foundation for all your colorful veggies and, soon, that iconic flavor from the feta.
Step 5: Add the Greens and Veggies
Scatter the chopped spinach across the surface, followed by artichoke hearts and those delicate ribbons of red onion. This medley gives the Green Pizza with Pesto, Feta & Artichokes both personality and freshness without any wiltiness or sogginess.
Step 6: Finish With Feta and Olive Oil
Top everything with crumbled feta cheese, which will toast up slightly and add pops of tang in every bite. Drizzle the olive oil over the pizza and season with a pinch of salt and black pepper for the ultimate flavor boost.
Step 7: Bake to Bubbling Perfection
With the help of the parchment paper, transfer your loaded pizza to the hot stone or baking sheet. Bake for 10–14 minutes, rotating once if needed, until the crust is golden, the cheese is bubbly, and the edges start to show some toasty brown spots.
Step 8: Cool and Slice
Let the pizza rest for a couple of minutes as it cools—this makes slicing easier and helps the toppings settle beautifully. If you’re a fan of spice, now’s the time to sprinkle on those optional red pepper flakes.
How to Serve Green Pizza with Pesto, Feta & Artichokes
Garnishes
Brighten each slice with a scatter of extra fresh basil, arugula, or crushed red pepper flakes. A final drizzle of good olive oil lifts the toppings and adds a little gloss, while a little extra feta ramps up the zing.
Side Dishes
This Green Pizza with Pesto, Feta & Artichokes shines alongside simple sides. A tossed arugula salad with lemon vinaigrette, a bowl of lemony olives, or a chilled cucumber salad will all round out your meal with colors and crunch.
Creative Ways to Present
Serve Green Pizza with Pesto, Feta & Artichokes as wedges on a wooden board for sharing, or slice into squares for a party-friendly appetizer. For a fresh spin, offer dipping bowls of extra pesto or a tangy yogurt sauce on the side.
Make Ahead and Storage
Storing Leftovers
Let any leftover slices cool to room temperature, then stack them (with parchment in between) and store in an airtight container in the fridge. This helps Green Pizza with Pesto, Feta & Artichokes stay just as delicious the next day.
Freezing
If you need to save pizza for later, freeze individual slices on a baking sheet, then transfer to a freezer-safe bag. Thaw in the fridge overnight or reheat straight from frozen for a quick, vibrant meal.
Reheating
For the crispiest results, reheat slices of Green Pizza with Pesto, Feta & Artichokes in a hot oven or toaster oven at 375°F for 5–7 minutes. This preserves both the thick, fluffy crust and the delightful textures on top.
FAQs
Can I use store-bought pesto for this pizza?
Absolutely! Store-bought pesto works beautifully, but if you have homemade on hand, even better. Either way, it’s the fastest path to bold, herby flavor.
What can I substitute for spinach?
If you want to change things up, try arugula for a peppery bite or chopped kale for a more robust green. Both are tasty swaps in Green Pizza with Pesto, Feta & Artichokes.
Is it possible to make this pizza gluten-free?
Yes, simply use your favorite gluten-free pizza dough or flatbread base. All the toppings for Green Pizza with Pesto, Feta & Artichokes are naturally gluten-free, so everyone can enjoy it!
Can I grill this pizza instead of baking?
You sure can! Roll your dough a bit thicker and use indirect heat on the grill, watching closely as the crust will cook fast. The smoky flavor pairs especially well with the pesto and veggies.
How do I know when the pizza is perfectly baked?
Look for a deep golden crust and bubbling cheese. The artichokes should have a slight brown edge, and the feta should just start to toast. If needed, lift the pizza with a spatula and check that the bottom is crisped and golden.
Final Thoughts
If you’ve never tried a Green Pizza with Pesto, Feta & Artichokes, there’s no better moment than now. It’s bright, easy, and bursting with color—just the kind of meal that wins hearts at any table. Give it a whirl and make pizza night your favorite night of the week!
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Green Pizza with Pesto, Feta & Artichokes Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the fresh flavors of this delicious Green Pizza with Pesto, Feta & Artichokes. A Mediterranean-inspired treat that’s perfect for a vegetarian meal.
Ingredients
Pizza:
- 1 ball pizza dough (store-bought or homemade)
- 1/3 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/3 cup crumbled feta cheese
- 1/2 cup canned artichoke hearts (drained and quartered)
- 1/2 cup fresh spinach leaves (chopped)
- 1/4 cup thinly sliced red onion
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional crushed red pepper flakes for garnish
Instructions
- Preheat oven: Preheat oven to 475°F and place a pizza stone or baking sheet inside to heat.
- Roll out dough: On a lightly floured surface, roll out pizza dough to desired thickness. Transfer to parchment paper.
- Add toppings: Spread pesto, mozzarella, spinach, artichokes, red onion, and feta over the dough. Drizzle with olive oil and season.
- Bake: Transfer pizza to hot stone or sheet. Bake for 10–14 minutes until golden and bubbly.
- Serve: Let cool slightly before slicing. Garnish with red pepper flakes if desired.
Notes
- For extra crispiness, prebake the crust for 3–4 minutes before adding toppings.
- You can substitute kale or arugula for spinach if preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (1/4 pizza)
- Calories: 330
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
