If you’re craving something vibrant, fresh, and bursting with Mediterranean flavors, then you absolutely must try this Green Pizza with Pesto, Feta & Artichokes Recipe. It brings together the herbaceous brightness of pesto, the tangy creaminess of feta, and the tender, slightly sweet artichokes on a crispy crust that’s just begging to be devoured. Every bite is a symphony of textures and tastes, making this pizza a standout, whether you’re feeding a crowd or indulging in a solo treat.
Ingredients You’ll Need
This Green Pizza with Pesto, Feta & Artichokes Recipe is wonderfully simple to make because it relies on a handful of fresh, accessible ingredients that each play a starring role. From creamy cheeses to flavorful greens and olives, every component contributes to the pizza’s irresistible balance of taste, texture, and vibrant color.
- Pre-made pizza dough or crust: Saves time without sacrificing that perfect chewy bottom.
- 1/2 cup pesto sauce: Brings a rich, herby depth that defines this pizza’s green goodness.
- 1 cup shredded mozzarella cheese: Melts beautifully to create that classic gooey topping.
- 1/2 cup crumbled feta cheese: Adds a salty tang that contrasts perfectly with the pesto.
- 1 cup marinated artichoke hearts, drained and chopped: Offers a tender, slightly acidic bite that keeps things interesting.
- 1/2 cup baby spinach leaves: Infuses fresh, leafy notes while staying subtle under the cheeses.
- 1/4 cup sliced green olives: Lends a briny pop that complements the feta wonderfully.
- 1/4 cup thinly sliced red onions: Adds a touch of sharpness and color contrast.
- Fresh arugula, for garnish: Finishes the pizza with peppery freshness and crisp texture.
- Olive oil, for drizzling: Enhances richness and helps tie all the flavors together.
- Salt and pepper, to taste: Essential for seasoning and bringing out the ingredients’ best qualities.
How to Make Green Pizza with Pesto, Feta & Artichokes Recipe
Step 1: Preheat Your Oven
Kick things off by preheating your oven to a scorching 475°F (245°C). If you’re lucky enough to have a pizza stone, place it inside as the oven heats to ensure a perfectly crisp crust from the bottom up.
Step 2: Prepare the Dough
On a lightly floured surface, roll out your pizza dough to your preferred thickness—whether you like it thin and crispy or a bit more substantial. Then transfer it carefully to a pizza peel or a baking sheet lined with parchment paper, so it’s ready for all those delicious toppings.
Step 3: Spread the Pesto Sauce
Next, take your vibrant green pesto sauce and spread it evenly over the surface of the dough, stopping just short of the edges to leave a nice border for a golden crust that crisps up beautifully while baking.
Step 4: Add the Mozzarella Cheese
Sprinkle your shredded mozzarella all over the pesto in a generous, even layer. This cheese melts into gooey, bubbly goodness that’s essential for any pizza experience.
Step 5: Top with Feta, Artichokes, and Greens
Now comes the flavor magic: dot the pizza with crumbled feta cheese, followed by the chopped marinated artichoke hearts. Scatter baby spinach leaves, sliced green olives, and thinly sliced red onions evenly on top for extra bursts of color and taste.
Step 6: Bake to Perfection
Slide your pizza onto the hot pizza stone or simply place the baking sheet in the oven. Bake for about 10 to 12 minutes until the crust is beautifully golden and the cheeses are melted and bubbling with excitement.
Step 7: Add Fresh Finishing Touches
When the pizza is out of the oven, let it cool just slightly so the fresh arugula doesn’t wilt too much. Scatter the arugula on top, drizzle with a little olive oil, and season with salt and pepper to your liking.
Step 8: Slice and Serve
Grab a pizza cutter and slice into 8 hearty pieces. Serve immediately and get ready to experience a mouthwatering combination of herbal freshness, creamy cheese, and savory bites from the artichokes and olives—all wrapped up in the perfect crunchy crust.
How to Serve Green Pizza with Pesto, Feta & Artichokes Recipe
Garnishes
Fresh arugula is a must for garnishing this green pizza, but you can also sprinkle on some toasted pine nuts for an extra crunchy finish or scatter a few more dollops of pesto post-bake to intensify that herbal flavor.
Side Dishes
Pair this pizza with a light Mediterranean salad — think cucumbers, tomatoes, and red onions tossed with lemon and olive oil — or serve alongside a bowl of roasted garlic hummus and warm pita bread for a satisfying meal that’s still bright and fresh.
Creative Ways to Present
If you want to impress guests, cut the pizza into smaller square bites for a party platter, adding little toothpicks with miniature mozzarella balls or cherry tomatoes on the side. Or serve alongside a chilled glass of crisp white wine to elevate the whole experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover green pizza in an airtight container or wrapped tightly in plastic wrap in the refrigerator. It will stay fresh for up to 2 days, retaining most of its original flavor despite the pesto and fresh veggies.
Freezing
While fresh is best, you can freeze baked slices by wrapping them individually in plastic wrap and placing them in a freezer bag. They’ll keep well for about 1 month. Just be aware the texture of the greens might change slightly after freezing.
Reheating
To bring your green pizza back to life, reheat slices in a preheated oven at 375°F (190°C) for 8–10 minutes or until warmed through and the crust regains some crispness. Avoid microwaving, which tends to make the crust soggy.
FAQs
Can I use homemade pizza dough?
Absolutely! Homemade pizza dough works brilliantly for this recipe and adds a personal touch, but pre-made dough offers convenience without compromising on taste.
Is this pizza vegetarian?
Yes, this Green Pizza with Pesto, Feta & Artichokes Recipe is completely vegetarian-friendly and packed with flavorful plant-based ingredients.
Can I substitute the spinach with another leafy green?
Definitely! Baby kale or arugula can be great substitutes if you want a peppery twist or a heartier texture in place of spinach.
What type of pesto is best for this pizza?
Traditional basil pesto works beautifully here, but feel free to experiment with spinach or kale pesto for even more greens and a nutritional boost.
How do I make the crust extra crispy?
Using a pizza stone and preheating it in the oven helps create a wonderfully crisp base. Also, rolling the dough a bit thinner will make the crust crunchier once baked.
Final Thoughts
Honestly, this Green Pizza with Pesto, Feta & Artichokes Recipe is one that I come back to again and again because it’s just so fresh, flavorful, and simple to make. Whether it’s for a quick weeknight dinner or a fun weekend gathering, the combination of vibrant pesto, creamy cheese, and tender artichokes never fails to impress. I hope you love it as much as I do—happy cooking and even happier eating!
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Green Pizza with Pesto, Feta & Artichokes Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 slices
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant green pizza topped with flavorful pesto, creamy feta, marinated artichokes, and fresh greens, perfect for a delicious and visually stunning meal.
Ingredients
Base
- 1 pre-made pizza dough or crust
Sauces and Cheeses
- 1/2 cup pesto sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
Toppings
- 1 cup marinated artichoke hearts, drained and chopped
- 1/2 cup baby spinach leaves
- 1/4 cup sliced green olives
- 1/4 cup thinly sliced red onions
Garnish and Seasoning
- Fresh arugula, for garnish
- Olive oil, for drizzling
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up to ensure an evenly cooked crust.
- Prepare Dough: Roll out the pizza dough on a floured surface to your desired thickness. Transfer it carefully to a pizza peel or a baking sheet lined with parchment paper for easy handling.
- Spread Pesto: Evenly spread the pesto sauce over the rolled-out dough, leaving a small border around the edges to form the crust.
- Add Mozzarella: Sprinkle shredded mozzarella cheese over the pesto to create a melty, gooey base layer.
- Add Toppings: Distribute crumbled feta cheese, chopped marinated artichoke hearts, baby spinach leaves, sliced green olives, and thinly sliced red onions evenly over the pizza to build flavor and texture.
- Bake Pizza: Transfer the pizza onto the heated pizza stone or baking sheet and bake for 10-12 minutes, or until the crust turns golden and the cheese melts and bubbles beautifully.
- Garnish and Season: Remove the pizza from the oven, let it cool slightly, then top with fresh arugula. Drizzle with olive oil and season with salt and pepper to taste for a fresh finish.
- Serve: Slice the pizza into 8 pieces and serve immediately while warm and flavorful.
Notes
- Using a pizza stone helps achieve a crispier crust but is optional.
- You can substitute the pre-made dough with homemade dough if preferred.
- Feel free to add or omit toppings based on your preference to customize the pizza.
- Allowing the pizza to cool slightly before adding arugula preserves its fresh texture.
