Green Pizza with Pesto, Feta, Artichokes, and Broccoli


For Basil-Spinach Pesto:

  • 1/4 cup chopped walnuts
  • 2 cloves garlic
  • 1 cup basil leaves lightly packed
  • 1 cup spinach leaves lightly packed
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup olive oil extra virgin
  • salt
  • pepper

For Pizza and Toppings:

  • 2 heads broccoli (not bunches)
  • 1 lb pizza dough
  • nonstick spray or olive oil
  • 1 (14 oz.) can quartered artichoke hearts drained
  • 8 oz shredded mozzarella (about 2 cups)
  • 1 cup crumbled feta


  • heat kitchen appliance to 425 degrees. If pizza pie dough has been cold, take away from the electric refrigerator thus it will heat up a touch.

Prepare pesto:

  • Add walnuts to atiny low frying pan over medium heat; cook till gently cooked, stirring typically. Let cool.
  • mix walnuts, garlic, basil, and spinach in a very food methodor; process till minced.
  • Add Parmesan, olive oil, and salt and pepper to style. method till fully swish. Set aside.

Prepare pizza:

  • Cut broccoli into little florets and place in a very microwaveable dish with a lid.
  • Drizzle with some tablespoons water, cover, and microwave till simply tender (about 3-4 minutes).
  • Drain water from broccoli and put aside to cool down.
  • Meanwhile, gently coat a baking sheet with vegetable oil or preparation spray. (I typically place a touch oil on the pan, then unfold it with a towel. That manner the oil is distributed equally, and therefore the towel soaks up any excess oil.)
  • Place pizza pie dough on pan and press to the sides of the pan. (If the dough attracts back from the sides, let it rest for some minutes and so press once more. Repeat till dough is relaxed and covers the complete pan.)
  • high dough with a skinny layer of pesto. (You can have pesto left over; I solely used concerning half.)
  • Sprinkle 3/4 of the cheese cheese over the pesto.
  • equally distribute broccoli and artichokes over cheese.
  • high with remaining cheese and so sprinkle with feta.
  • Bake pizza pie for twenty five to thirty five minutes, or till crust is brunet and cheese is gently golden.
  • Let cool slightly, then cut and serve directly. Enjoy!  


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