Description
This vibrant Green Pizza with Pesto, Feta & Artichokes is a flavorful vegetarian delight that combines the fresh, herby aroma of pesto with the creamy tanginess of feta cheese and the savory bite of marinated artichoke hearts. Topped with mozzarella, baby spinach, green olives, and red onions, then finished with peppery fresh arugula and a drizzle of olive oil, this pizza is both colorful and delicious. Perfect for a quick, wholesome meal that serves eight.
Ingredients
Scale
Pizza Base
- 1 pre-made pizza dough or crust
Sauce
- 1/2 cup pesto sauce
Cheeses
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
Toppings
- 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 & Seasoning
- Fresh arugula, for garnish
- Olive oil, for drizzling
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it inside the oven to heat thoroughly for a crispier crust.
- Prepare the Dough: On a floured surface, roll out the pizza dough to your preferred thickness. Then transfer the dough onto a pizza peel or a baking sheet lined with parchment paper for easier handling.
- Spread Pesto: Evenly spread 1/2 cup of pesto sauce over the rolled-out dough, leaving a small border around the edges to allow the crust to rise and brown.
- Add Mozzarella: Sprinkle 1 cup of shredded mozzarella cheese evenly over the pesto layer, ensuring good coverage for melting.
- Arrange Toppings: Distribute the 1/2 cup crumbled feta cheese, 1 cup chopped marinated artichoke hearts, 1/2 cup baby spinach leaves, 1/4 cup sliced green olives, and 1/4 cup thinly sliced red onions evenly across the pizza.
- Bake the Pizza: Transfer the pizza to the oven, placing it on the heated pizza stone if using. Bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Add Garnish: Remove the pizza from the oven and let it cool slightly. Top with fresh arugula, drizzle with olive oil, and season with salt and pepper to taste.
- Serve: Slice the pizza into 8 pieces and serve immediately for best flavor and texture.
Notes
- Using a pizza stone helps achieve a crispier crust but is optional.
- If fresh pesto is not available, a good-quality store-bought pesto works well.
- You can substitute fresh spinach with baby kale or omit if preferred.
- Olive oil drizzle at the end enhances the flavor; use extra virgin for best results.
- For a gluten-free option, use a gluten-free pizza crust.
