Description
Green pizza showcases Mediterranean flavors through a crispy crust topped with herbal pesto, tangy feta, and roasted artichokes and broccoli. Delicious vegetarian slices offer a fresh twist on classic pizza that leaves you craving another bite.
Ingredients
Scale
Vegetables:
- 2 heads broccoli
- 1 (14 ounces / 400 grams) can quartered artichoke hearts, drained
Cheeses:
- 8 ounces (226 grams) shredded mozzarella
- 1 cup (150 grams) crumbled feta
Base and Preparation:
- 1 pound (454 grams) pizza dough
- Nonstick spray or olive oil
Instructions
- Warm the oven to a high temperature of 425°F, ensuring an even heat distribution for optimal pizza crisping.
- Extract the chilled pizza dough from the refrigerator, allowing it to gradually reach room temperature for easier stretching and handling.
- Carefully roll out the dough on a floured surface, creating a thin, even circular base that will support the vibrant green toppings.
- Spread a generous layer of verdant pesto across the dough, ensuring complete coverage from edge to edge.
- Scatter crumbled feta cheese over the pesto, creating a tangy and creamy foundation for the vegetable toppings.
- Arrange tender artichoke hearts strategically across the pizza surface, distributing them evenly for balanced flavor.
- Sprinkle chopped broccoli florets around the artichokes, adding a nutritious green element and textural contrast.
- Transfer the assembled pizza onto a preheated baking stone or pizza tray, maintaining its shape and structural integrity.
- Slide the pizza into the hot oven and bake until the crust turns golden brown and the edges become crisp and slightly charred.
- Remove the pizza from the oven, letting it rest for a brief moment to allow the cheese to settle and toppings to set.
- Slice the pizza into wedges, revealing the vibrant green layers and appetizing combination of ingredients.
- Serve immediately while the crust remains crisp and the toppings are warm and inviting.
Notes
- Ensure pizza dough reaches room temperature for easier stretching and a crispier crust.
- Use fresh or frozen broccoli florets, but pat them dry to prevent excess moisture on the pizza.
- Crumble feta cheese just before sprinkling to maintain its light, crumbly texture.
- Drain artichoke hearts thoroughly to prevent soggy pizza bottom.
- Spread pesto in a thin, even layer to create a flavorful base without overwhelming other ingredients.
- Let pizza rest for 2-3 minutes after baking to help cheese set and make slicing easier.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 40 mg