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Green Pizza with Pesto, Feta & Artichokes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 47 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 8 slices
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This vibrant Green Pizza with Pesto, Feta & Artichokes is a delightful vegetarian dish loaded with fresh greens and tangy cheeses. Featuring a crispy crust topped with aromatic pesto, melted mozzarella, savory feta, marinated artichokes, baby spinach, green olives, and red onions, it’s finished with peppery arugula and a drizzle of olive oil for a fresh finish. Perfect for a quick and flavorful meal that balances savory, fresh, and tangy flavors.

Ingredients

Pizza Base

  • 1 pre-made pizza dough or crust

Pizza Toppings

  • 1/2 cup pesto sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup crumbled feta cheese
  • 1 cup marinated artichoke hearts, drained and chopped
  • 1/2 cup baby spinach leaves
  • 1/4 cup sliced green olives
  • 1/4 cup thinly sliced red onions

Garnish and Seasoning

  • Fresh arugula, for garnish
  • Olive oil, for drizzling
  • Salt and pepper, to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it inside the oven now to ensure it gets hot and ready for baking your pizza, which helps achieve a crispy crust.
  2. Prepare the Dough: On a floured surface, roll out your pizza dough to your preferred thickness. Carefully transfer the stretched dough onto a pizza peel or a baking sheet lined with parchment paper to make the transfer into the oven easier.
  3. Spread Pesto Sauce: Evenly spread the pesto sauce over the rolled-out dough, making sure to leave a small border around the edges for the crust to rise and crisp.
  4. Add Mozzarella Cheese: Sprinkle the shredded mozzarella cheese evenly over the pesto, creating a melty, cheesy layer as the base for your toppings.
  5. Arrange Toppings: Distribute the crumbled feta cheese, chopped marinated artichoke hearts, baby spinach leaves, sliced green olives, and thinly sliced red onions evenly across the pizza, ensuring each slice will have a balance of flavors.
  6. Bake the Pizza: Carefully slide the pizza onto the hot pizza stone or place the baking sheet into the oven. Bake for 10-12 minutes or until the crust is golden brown and the cheese is melted and bubbly.
  7. Finish with Garnish: Remove the pizza from the oven and let it cool slightly. Top with fresh arugula leaves, then drizzle olive oil over the pizza. Season with salt and pepper to taste for an extra burst of flavor.
  8. Serve: Slice the pizza into 8 pieces and serve immediately while warm and fresh.

Notes

  • You can substitute pre-made dough with homemade pizza dough if preferred.
  • Using a pizza stone enhances crust crispiness but isn’t mandatory; a baking sheet works fine.
  • Adjust the amount of pesto and cheese according to your taste preferences.
  • For a gluten-free option, use gluten-free pizza dough.
  • Fresh arugula adds a peppery bite to balance the richness; feel free to add more or less.
  • Olive oil drizzle is optional but adds lovely richness and flavor.

Find it online: https://slsrecipes.com/green-pizza-with-pesto-feta-and-artichokes-recipe-2/