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Effortless Green Pizza Pesto

Featured in Hearty Main Courses.

This pizza keeps things fresh with loads of green veggies layered over a soft, chewy crust. You get hearty broccoli florets, tangy artichokes, and plenty of melty mozzarella and crumbly feta. The homemade pesto, packed with basil, spinach, and walnuts, punches up the flavor. You can make the dough and toss this together in less than an hour. The result? A colorful, garden-packed main that's easy on effort but big on taste.

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Ranah
Updated on Sun, 08 Jun 2025 16:09:10 GMT
Broccoli-topped pizza slice on a plate. Pin it
Broccoli-topped pizza slice on a plate. | yummyflavorsrecipes.com

This colorful green pie is one of my favorite sneaky ways to pile on the veggies but still keep dinner really tasty. It's got homemade basil pesto, soft broccoli, artichokes, and three types of cheese going on. It always feels lively and super satisfying when I want comfort food and greens together. The bold punch of flavor is never boring.

Even the fussiest eaters in my family dig this pie and it's a total mood booster for chill hangouts. I never guessed how delicious broccoli would be on pizza until I tried it.

Dreamy Ingredients

  • Crumbled feta: brings salty pops and dials up the flavor. Buy the block and break it up yourself if you can
  • Shredded mozzarella: brings that stretchy melt everyone wants from pizza
  • Artichoke hearts: toss on tang for extra bites. Squeeze out liquid from the can or jar first
  • Broccoli florets: stay crisp with a quick steam. Choose bright stems with no yellow
  • Pizza dough: is your tasty base. I go for homemade or a quality store one, soft and barely sticky
  • Kosher salt and pepper: add the finishing touch. Taste and tweak as you mix
  • Olive oil (extra virgin): makes things silky and smooth. Grab a fruity or bold one if possible
  • Shredded Parmesan: brings nutty flavor and saltiness. Parmigiano Reggiano makes a difference
  • Spinach leaves: add extra goodness and a gentle taste. Baby spinach is smoothest in pesto
  • Basil leaves: keep it super fresh and bright. Use deep green leaves for big flavor
  • Garlic: amps up every mouthful. Go for fresh and chop just before throwing in
  • Chopped walnuts: balance the pesto with mild earthiness. Toast them in a pan for best results

Simple How-To Steps

Bake and Serve:
Pop your pizza into a hot oven set at 425 F. Let it cook until the cheese is bubbly and the crust is golden and crisp—usually about 25 to 35 minutes
Bake and Serve:
Take the pizza out and give it a couple minutes to cool so the toppings don't slide when you cut it. Slice it up and dig in while the cheese is still gooey
Assemble the Pizza:
Sprinkle the rest of your mozzarella on top of the veggies then drop on the feta for a fun finish
Assemble the Pizza:
Spread broccoli and artichoke hearts all over the cheesy layer so every piece scores some
Assemble the Pizza:
Scatter about three-quarters of the mozzarella for the ideal melty base
Assemble the Pizza:
Use a spoon to spread half your pesto over the entire dough. Set aside the rest to use later or for dipping
Shape the Dough:
Slick a baking sheet or pizza pan with a touch of oil. Push and stretch the dough into a big round (or even a big rectangle), all the way to the sides. If it won't stretch, let it rest a bit longer and try again
Shape the Dough:
Let dough from the fridge sit out to warm up for about 20 minutes so it won't fight against you as you shape it
Prepare the Broccoli:
Pop the broccoli in a covered microwave-safe bowl with a little water. Zap it on high until it turns just-bright green and is fork-tender, about 3–4 minutes. Drain, then cool so your pizza crust doesn't get wet
Prepare the Broccoli:
Chop your broccoli into smaller pieces, all around the same size, so it cooks evenly
Make the Pesto:
Whiz the Parmesan into your basil and spinach mix, drizzle in olive oil, and blend until it's totally creamy. Shake in salt and pepper and blend once more. Taste and set aside
Make the Pesto:
Roughly chop garlic and pulse it up with your basil and spinach in a food processor until chunky and combined. Scrape down as you go
Make the Pesto:
Toast walnuts in a dry skillet on medium, stirring for a few minutes until they smell amazing and brown a bit. Cool them off before you toss them in with the rest
A slice of pizza with broccoli on it. Pin it
A slice of pizza with broccoli on it. | yummyflavorsrecipes.com

Handy Extras

  • The homemade pesto keeps the crust from getting soggy because it's less greasy than store-bought
  • Broccoli and spinach load you up with fiber and vitamin C
  • Any leftover pesto is killer in pasta or sandwiches later

There's something about the artichoke hearts on every slice that just makes this pizza feel special. My kids always squish the feta with their fingers and shower a bit more on top for fun.

How to store leftovers

Stick extra pizza in a sealed container or wrap it in foil and stash it in the fridge for three days tops. To get a crunchy base again, heat slices in a hot oven right on the pan. Freeze pieces after they're fully cool, wrap them tight, and eat within two months. Defrost in the fridge before warming them up for the best texture and flavor.

Easy switches

If you want a pesto that feels more classic, swap walnuts for pine nuts, or go nut-free by using toasted seeds instead. Can't get fresh spinach? Try arugula for a peppery bite. Goat cheese works great instead of feta for a milder, creamy vibe. Bagged shredded mozzarella melts fine, but grating your own gives that dreamy flow.

Serving ideas

A yummy slice of pizza with broccoli on it. Pin it
A yummy slice of pizza with broccoli on it. | yummyflavorsrecipes.com

I love having this green pie with tomato soup or a big salad for a no-fuss dinner. Slices make awesome party food too. Just cut them in small strips for easy sharing. Feeling playful? Toss on sweet peas or roasted zucchini before baking and see what happens.

With a nod to tradition

Pizzas packed with vegetables have roots in Italian cooking, but with this one the flavors feel totally modern American. Artichokes give a little Roman flair, and that basil pesto always reminds me of Genoa. Pizza night is now our family’s way of getting creative and eating whatever’s fresh in the fridge.

Frequently Asked Questions

→ Why is this pizza so green?

The bright color comes from a batch of basil-spinach pesto plus heaps of steamed broccoli thrown on top.

→ Could I just use store-bought pizza dough?

Absolutely, pre-made dough does the trick and makes things quicker.

→ Any nut-free ideas for the pesto?

Skip the walnuts and toss in more basil, or throw in sunflower seeds so it's safe for nut allergies.

→ What can I use instead of artichoke hearts?

They're not required—swap in zucchini coins, asparagus, or even chopped green peppers.

→ How do I keep the bottom from turning soggy?

Pat the veggies dry and bake until the bottom of the crust is crisp and golden.

→ Can I get this ready before guests arrive?

Sure! Whip up the pesto and prep your veggies ahead. Throw it all together in the oven right before eating for best results.

Effortless Green Pizza Pesto

Green pizza crust with pesto, gooey mozzarella, crunchy broccoli, salty feta, plus mild artichoke for a quick bite.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes
By: Ranah

Category: Hearty Main Dishes

Difficulty: Easy

Cuisine: Italian

Yield: 8 Servings (1 large pizza)

Dietary: Vegetarian

Ingredients

→ Pesto

01 Freshly ground black pepper, add to your liking
02 Kosher salt, toss in just enough
03 120 ml extra virgin olive oil
04 50 g Parmesan cheese, shredded up
05 25 g fresh spinach leaves, packed loosely
06 25 g fresh basil leaves, packed loosely
07 2 garlic cloves
08 60 ml chopped walnuts

→ Pizza

09 120 g feta cheese, crumbled
10 227 g mozzarella cheese, shredded up
11 397 g canned artichoke hearts, drained and quartered
12 454 g pizza dough
13 2 heads broccoli
14 Olive oil or nonstick spray for your pan

Instructions

Step 01

Pop it in the oven for about 25 to 35 minutes. The crust should look browned and your cheesy top will be almost golden. Once it’s out, let it rest a little before you slice and dig in.

Step 02

Slather half your pesto over the dough. Keep the rest for later. Toss 170 g of the mozzarella on top. Layer on your broccoli and artichokes, then use up the rest of the mozzarella. Finish with some crumbled feta.

Step 03

Spread your pizza dough out on the prepped pan. Press out with your fingers—get it all the way to the edges.

Step 04

Chop the broccoli into small florets. Put them in a bowl that’s safe for the microwave, splash in some water, cover up, and microwave for 3 to 4 minutes until just soft. Drain any leftover water and let it cool off.

Step 05

In a food processor, drop in your cooled walnuts, garlic, basil, and spinach. Blitz until super fine. Toss in the shredded Parmesan, olive oil, salt, and pepper. Buzz it all until silky smooth. Set it aside.

Step 06

Grab a small pan and toast those chopped walnuts over medium heat, stirring a lot. Cook until they smell nutty and start to brown. Cool them off.

Step 07

Fire up your oven at 220°C. Spray a pizza pan or sheet with nonstick spray or olive oil. Let chilly dough sit out until it’s room temp if it’s cold.

Notes

  1. If the dough keeps springing back when you stretch it, just cover it up and give it a short break. It'll loosen up and get easier to shape.

Tools You'll Need

  • Pizza pan or a big baking tray
  • Food processor
  • Small frying pan
  • Microwave-safe bowl with a lid

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has milk and wheat.
  • Includes walnuts (nuts).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 470
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~