Golden crust, vibrant greens, and creamy bites of feta — this pizza is what happens when fresh flavors meet pure comfort. This isn’t your average slice; it’s a celebration of color, texture, and bold Mediterranean-inspired taste. While seafood stuffed shells bring indulgent richness with lobster, crab, and shrimp in a creamy sauce, this green pizza delivers that same luxurious, satisfying experience in a lighter, garden-fresh way.
At the heart of this dish is a silky pesto base that transforms simple ingredients into something unforgettable. Think tender broccoli, marinated artichokes, and tangy feta melting into every bite. It’s the kind of recipe that instantly earns a spot on your weekly rotation of Green Pizza Ideas and standout Green Vegetable Pizza Ideas.
This irresistible Green Vegetable Pizza Recipe layers flavor beautifully, starting with a generous spread of basil pesto for that classic Green Pizza With Pesto foundation. Then come the vibrant Green Pizza Toppings — crisp broccoli florets, briny artichokes, and crumbles of feta that turn golden and creamy in the oven.
Fans of bold flavor will fall in love with this Homemade Broccoli Pesto Pizza, where every slice feels gourmet but is surprisingly easy to make. It has all the charm of a Mediterranean Pesto Artichoke Pizza, balanced with the creamy, salty finish of a dreamy Pesto Pizza With Feta Cheese.
Whether you're searching for satisfying Pesto Pizza Vegetarian options or simply craving something colorful and comforting, this green pizza proves that veggies can absolutely steal the spotlight. One bite in, and you’ll wonder why pizza night wasn’t always this vibrant.
Green Pizza With Pesto, Feta & Artichokes – Best Green Vegetable Pizza Recipe
- ¼ cup walnuts, roughly chopped
- 2 garlic cloves
- 1 cup fresh basil leaves, loosely packed
- 1 cup fresh spinach leaves, loosely packed
- ½ cup grated Parmesan
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Olive oil or cooking spray (for greasing pan)
- 2 broccoli crowns
- 1 lb (454 g) prepared pizza dough
- 1 can (14 oz / 397 g) quartered artichoke hearts, drained well
- 8 oz (227 g) shredded mozzarella (about 2 cups)
- 1 cup crumbled feta cheese
- Pizza pan or large rimmed baking sheet
- Get the Oven Ready
Heat your oven to 425°F (220°C). Lightly grease a pizza pan or baking sheet with olive oil or nonstick spray. If your dough has been chilled, allow it to sit at room temperature for a short time so it becomes easier to stretch. - Make the Pesto
Place the walnuts in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool.
Transfer the cooled walnuts to a food processor along with garlic, basil, and spinach. Pulse until finely chopped. Add the Parmesan, olive oil, salt, and pepper, then blend until the mixture turns smooth and spreadable. Set aside. - Prep the Broccoli
Cut the broccoli into bite-sized florets. Put them in a microwave-safe bowl with a lid and add a splash of water. Cover and microwave for about 3–4 minutes, just until slightly tender. Drain thoroughly and allow to cool. - Assemble the Pizza
Stretch or press the dough onto the prepared pan, working it out toward the edges. Spread half of the pesto evenly over the surface (save the remaining pesto for another dish).
Scatter about three-quarters of the mozzarella over the pesto layer. Arrange the broccoli florets and artichoke hearts evenly across the top. Finish with the remaining mozzarella and a generous sprinkle of feta. - Bake
Place in the oven and bake for 25–35 minutes, or until the crust turns golden brown and the cheese begins to bubble and lightly brown.
Allow the pizza to rest briefly before slicing. Serve warm and enjoy.
If the dough keeps shrinking back as you shape it, pause and let it rest for several minutes. This allows the gluten to relax, making the dough much easier to stretch.
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