If you’re craving a vibrant dinner that’s bursting with Mediterranean flair, Green Pizza with Pesto, Feta & Artichokes needs to go straight to the top of your recipe list. This irresistible pizza combines creamy pesto, tangy feta, tender artichoke hearts, and a shower of green veggies over a crisp crust, creating a flavor-packed dish that feels both decadent and fresh. Whether it’s a weeknight treat or a standout party favorite, this pizza will win over even the pickiest eaters thanks to its lively colors, craveable textures, and a medley of savory ingredients. I can’t wait for you to discover just how easy and rewarding this Green Pizza with Pesto, Feta & Artichokes can be!
Ingredients You’ll Need
Gathering the ingredients for Green Pizza with Pesto, Feta & Artichokes couldn’t be simpler, but every single item plays a starring role in flavor, texture, or that bold green color. Think of this as a show-stopping pizza where each topping has its own delicious job to do!
- Pizza dough: The foundation of your Green Pizza with Pesto, Feta & Artichokes, whether you use homemade or a shortcut store-bought ball.
- Basil pesto: Adds a punchy, herbaceous base loaded with flavor and a gorgeous green hue.
- Shredded mozzarella cheese: Melts into gooey, stretchy bliss and balances the stronger flavors on top.
- Crumbled feta cheese: Brings salty-tangy notes and a creamy pop in every bite.
- Marinated artichoke hearts: Their briny, tender texture is pure Mediterranean magic.
- Baby spinach: Wilts into the cheese, making your pizza satisfyingly green and nutrient-rich.
- Sliced green olives (optional): For an extra hit of salty, savory depth (skip if you prefer pizza without olives).
- Olive oil: Drizzled on top for richness and to help the spinach crisp up beautifully.
- Red pepper flakes: Liven things up with a subtle, spicy nudge.
- Salt and pepper: Just a touch enhances everything else without overpowering the fresh toppings.
- Cornmeal or flour: Keeps your dough from sticking and helps get that lovely, crisp crust.
How to Make Green Pizza with Pesto, Feta & Artichokes
Step 1: Get Your Oven Ready
Preheat your oven to a hot 475°F and place a pizza stone or sturdy baking sheet inside to heat up. This ensures a beautifully crisp crust and helps make Green Pizza with Pesto, Feta & Artichokes as close to pizzeria-style as possible right from your home oven.
Step 2: Roll Out the Dough
On a lightly floured surface, roll out your pizza dough into about a 12-inch round. If dough springs back, let it rest for a few minutes—it’ll relax and roll more easily. Transfer the dough to a piece of parchment dusted with cornmeal or flour, so it won’t stick when you slide it onto your hot pizza stone.
Step 3: Build the Green Pizza with Pesto, Feta & Artichokes Base
Spread the basil pesto evenly over your pizza dough, leaving a slim border for the crust. The pesto acts as both sauce and flavor booster, creating the irresistible backbone of your Green Pizza with Pesto, Feta & Artichokes.
Step 4: Add Cheeses and Veggies
Sprinkle on your shredded mozzarella for meltiness, then scatter the feta cheese for that coveted tang. Dot the pizza with chopped marinated artichoke hearts, nestle in the baby spinach, and add a smattering of green olives if you love that briny bite.
Step 5: Season and Drizzle
Drizzle the top with olive oil and dust with red pepper flakes, then finish with a little salt and cracked black pepper. This gives your pizza a glossy finish and a hit of lively flavor you’ll crave with every slice.
Step 6: Bake to Golden Perfection
Carefully transfer the parchment and pizza onto the preheated stone or baking sheet. Bake for 10 to 12 minutes, just until the crust turns golden and crisp and the cheese is bubbling enticingly.
Step 7: Rest, Slice, and Serve
Let your fresh-from-the-oven Green Pizza with Pesto, Feta & Artichokes rest for a couple of minutes to set the cheese, then slice it up and serve! This little pause helps keep your toppings perfectly in place.
How to Serve Green Pizza with Pesto, Feta & Artichokes
Garnishes
I like to finish Green Pizza with Pesto, Feta & Artichokes with a fluffy handful of baby arugula or a quick squeeze of lemon juice just after baking. Both add a burst of freshness and a bold pop that makes each slice absolutely irresistible.
Side Dishes
Pair your pizza with a simple vinaigrette-dressed green salad, a citrusy cucumber salad, or even a chilled glass of white wine. The savory, herby notes of Green Pizza with Pesto, Feta & Artichokes play so well with crunchy greens or something cool and tangy on the side.
Creative Ways to Present
Turn your pizza party into a Mediterranean feast by cutting the pizza into small squares for an appetizer platter, or serve alongside roasted veggies for a more complete meal. I’ve also served Green Pizza with Pesto, Feta & Artichokes as part of a brunch spread—just add a dollop of Greek yogurt on the side for a tangy twist!
Make Ahead and Storage
Storing Leftovers
If you have leftover Green Pizza with Pesto, Feta & Artichokes, simply store slices in an airtight container in the fridge for up to three days. The flavors meld even more overnight, making tomorrow’s lunch just as delicious as dinner was.
Freezing
This pizza can be frozen either before or after baking. Freeze individual slices between layers of parchment for easy grab-and-go lunches or late-night snacks. Thaw in the fridge overnight before reheating for the best results.
Reheating
To revive that crisp crust, reheat Green Pizza with Pesto, Feta & Artichokes in a hot oven (about 400°F) for 5–7 minutes, or warm it in a skillet over medium until the cheese is bubbly and the base is crisp again. Microwaving works in a pinch, but it can soften the crust.
FAQs
Can I use store-bought pesto instead of homemade?
Absolutely! Store-bought pesto is a fabulous shortcut on busy nights. If you want to jazz it up, stir in a little fresh lemon juice or extra grated garlic to brighten the flavor before spreading it onto your Green Pizza with Pesto, Feta & Artichokes.
What dough works best for this pizza?
Both homemade and high-quality store-bought dough work wonderfully here. If you’re gluten-free, swap in your favorite gluten-free pizza dough—this recipe is flexible and still delivers all the Green Pizza with Pesto, Feta & Artichokes goodness you crave.
Can I add different toppings?
Definitely! Roasted zucchini, thinly sliced bell peppers, or even a sprinkle of pine nuts would be amazing. The beauty of Green Pizza with Pesto, Feta & Artichokes is how easily it adapts to your taste or fridge staples.
How do I prevent a soggy crust?
Make sure your pizza stone or baking sheet is thoroughly preheated before sliding the pizza in. Dusting your parchment with cornmeal or flour also helps keep the bottom crispy, even under all those luscious toppings.
Can I make this pizza vegan?
With a simple swap for vegan mozzarella and feta, plus a dairy-free pesto, you can turn Green Pizza with Pesto, Feta & Artichokes into a plant-based delight that’s just as flavorful and inviting.
Final Thoughts
I hope you’ll treat yourself and your loved ones to this bright, satisfying Green Pizza with Pesto, Feta & Artichokes. There’s just something magical about tossing together a few Mediterranean favorites and enjoying them bubbling and fresh from your own oven. Give it a try—the color, flavor, and joy are unforgettable!
Print
Green Pizza with Pesto, Feta & Artichokes Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Indulge in the fresh flavors of this Green Pizza with Pesto, Feta & Artichokes. A Mediterranean twist on a classic favorite, this vegetarian pizza is bursting with vibrant colors and savory tastes that will delight your taste buds.
Ingredients
Pizza Dough:
- 1 ball pizza dough (homemade or store-bought)
Pesto:
- ⅓ cup basil pesto
Cheeses:
- 1 cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
Toppings:
- ½ cup marinated artichoke hearts (drained and chopped)
- ½ cup baby spinach
- ¼ cup sliced green olives (optional)
Seasonings:
- 1 tbsp olive oil
- pinch of red pepper flakes
- salt and pepper to taste
Others:
- cornmeal or flour (for dusting)
Instructions
- Preheat the oven: Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat.
- Prepare the dough: Roll out the pizza dough on a lightly floured surface into a 12-inch round. Transfer to a sheet of parchment paper sprinkled with cornmeal or flour.
- Add toppings: Spread the pesto evenly over the dough, leaving a small border. Top with mozzarella, feta, chopped artichokes, spinach, and olives if using.
- Season and bake: Drizzle with olive oil and sprinkle with red pepper flakes, salt, and pepper. Transfer the parchment and pizza to the hot stone or baking sheet. Bake for 10–12 minutes until golden and bubbly.
- Serve: Let the pizza rest for a couple of minutes, then slice and enjoy!
Notes
- For added freshness, garnish with arugula or a squeeze of lemon juice after baking.
- Use a gluten-free dough to make this pizza gluten-free.
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