Effortless Green Pizza Pesto (Print Version)
# 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:
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.
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.
03 -
Spread your pizza dough out on the prepped pan. Press out with your fingers—get it all the way to the edges.
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.
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.
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.
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:
01 -
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.