Green Pizza with Pesto, Feta & Artichokes Recipe

If there’s ever been a dish that captures the very essence of fresh, garden-inspired flavor, it’s Green Pizza with Pesto, Feta & Artichokes. This is not just a pizza—it’s an edible celebration of all things vibrant and zesty. Imagine a warm, golden crust slathered with basil pesto and topped with melty mozzarella, tangy feta, pillowy spinach, artichokes, briny green olives, and crisp red onions. The colors are dazzling, the flavors pop, and every bite feels like an Italian summer afternoon—even if it’s a rainy Tuesday night! Whether you’re an old hand at homemade pizza or trying it for the first time, this recipe couldn’t be easier or more rewarding.

this Recipe

Ingredients You’ll Need

Every ingredient in Green Pizza with Pesto, Feta & Artichokes has a special role to play, from creating that perfect chewy texture to offering a hit of salty, creamy, or fresh flavor. All you need are a few simple pantry and fridge staples to pull off this pizzeria-worthy pie at home.

• Prepared pizza crust or homemade dough: The foundation of every great pizza, choose your favorite (store-bought makes this recipe weeknight-friendly, while homemade adds a personal touch).
• Basil pesto (1/2 cup): This is the “green” heart of the recipe—herby, garlicky, and a little nutty. Go for homemade if you can, but store-bought is perfect for convenience.
• Shredded mozzarella cheese (1 cup): For that irresistible melt and a mellow, creamy background that lets the toppings shine.
• Crumbled feta cheese (1/2 cup): Brings a tangy, salty bite that’s a must with green veggies.
• Baby spinach leaves (1 cup): Delicate, fresh greens that wilt beautifully as the pizza bakes.
• Marinated artichoke hearts, chopped (1/2 cup): These add a soft, lemony bite and loads of character. The marinated ones are key for extra flavor.
• Sliced green olives (1/4 cup): Briny and bold, their savory kick pairs naturally with feta and spinach.
• Sliced red onion (1/4 cup): For a pop of color and a bit of sweetness and crunch once baked.
• Olive oil (1 tablespoon): A quick drizzle ties everything together and helps the veggies roast just right.
• Red pepper flakes (optional, pinch): For a gentle background heat. Skip or use generously, depending on your taste.

How to Make Green Pizza with Pesto, Feta & Artichokes

Step 1: Preheat and Prep

Start by preheating your oven to a blazing-hot 450°F (230°C). The high heat is key for a crisp crust and bubbling, golden cheese. While it preheats, place your prepared pizza crust on a baking sheet or, if you have one, a pizza stone for extra crispiness. Assemble all your ingredients near your workspace—this step makes the pizza assembly as smooth as can be!

Step 2: Swirl on the Pesto

Spoon the basil pesto onto the crust and gently spread it all the way to the edges using the back of a spoon. This lush green sauce delivers both color and a concentrated punch of basil and garlic, making every bite of Green Pizza with Pesto, Feta & Artichokes sing.

Step 3: The Cheesy Layer

Sprinkle the shredded mozzarella evenly over the pesto base. Then, scatter the crumbled feta on top. The mozzarella melts into gooey perfection, while the feta holds its shape and brings that signature tangy hit you’ll crave in every slice.

Step 4: Add the Veggie Goodness

Next comes a generous layer of baby spinach leaves, followed by chopped marinated artichoke hearts. Dot the pizza with sliced green olives and a handful of red onion slices. The colors are already stunning, and the aroma is out of this world!

Step 5: Finishing Touches

Drizzle a tablespoon of olive oil evenly over your assembled pizza—it helps the veggies roast and the edges brown. If you love a gentle hint of heat, now’s the time to add a pinch of red pepper flakes.

Step 6: Bake to Perfection

Slide your pizza into the oven and bake for 10–12 minutes, or until the crust is golden, the cheese is melted and bubbling, and the edges are lightly crisped. Keep a watchful eye; every oven is different, and you want to catch that perfect just-baked moment!

Step 7: Slice and Enjoy

Once out of the oven, let your Green Pizza with Pesto, Feta & Artichokes rest for a minute, then slice it up and serve while it’s hot. The cheese will be melty, the spinach just wilted, and the crust perfectly crisp—irresistible.

How to Serve Green Pizza with Pesto, Feta & Artichokes

Garnishes

For a restaurant-worthy finish, top your hot slices with a handful of fresh basil leaves, a light dusting of grated parmesan, or even a squeeze of fresh lemon for brightness. The right garnish can make each bite of Green Pizza with Pesto, Feta & Artichokes even more special—don’t be shy about making it your own!

Side Dishes

This dazzling pizza pairs beautifully with a simple mixed greens salad, a bowl of minestrone, or roasted seasonal vegetables. If you want to stay in Mediterranean territory, offer a dish of olives or a tangy Greek salad alongside for a truly complete meal.

Creative Ways to Present

Turn pizza night into a celebration by serving this pie on a wooden board, pre-sliced for friends to grab and go. For a party, cut into smaller squares as an appetizer, or set up a DIY pizza bar with loads of green toppings and extra pesto. Green Pizza with Pesto, Feta & Artichokes is also beautiful as the centerpiece on a brunch table—try it with poached eggs on top!

Make Ahead and Storage

Storing Leftovers

If you happen to have any slices left, store them in an airtight container in the refrigerator. The flavors only deepen overnight. Green Pizza with Pesto, Feta & Artichokes will stay delicious for up to three days; just be sure to let it cool completely before storing for best results.

Freezing

This pizza actually freezes very well! Once cooled, wrap individual slices tightly in plastic wrap and then in foil. You can freeze Green Pizza with Pesto, Feta & Artichokes for up to two months. To thaw, simply transfer the slices to the fridge overnight, and they’ll be ready to refresh the next day.

Reheating

For the crispiest results, reheat leftover slices in a 350°F (175°C) oven for about 8–10 minutes, or until hot and bubbling. You can also use a skillet on the stove over medium-low heat to re-crisp the bottom—skip the microwave unless you’re in a hurry, as it can make the crust chewy.

FAQs

Can I use a store-bought pesto?

Absolutely! Store-bought pesto is wonderfully convenient and still packs loads of flavor. If you have homemade pesto on hand, feel free to use that for an extra-special touch in your Green Pizza with Pesto, Feta & Artichokes.

What other greens can I use besides spinach?

If you don’t have baby spinach, arugula, kale, or even thinly sliced zucchini can step in for that fresh green layer. Just keep in mind that heartier greens may need to be sautéed briefly before topping the pizza.

How do I keep the crust from getting soggy?

The trick is to use a thin, even layer of pesto and not overload the pizza with wet toppings. Draining marinated artichokes and using fresh baby spinach helps keep Green Pizza with Pesto, Feta & Artichokes crisp and golden.

Is this recipe gluten-free?

The main pizza components are naturally gluten-free, but the crust is key. Simply opt for a gluten-free prepared base or your favorite homemade gluten-free dough, and you’ll still get every delicious element of this vibrant dish.

Can I add meat or extra protein?

Definitely! Feel free to scatter on diced grilled chicken or shrimp before baking for a heartier take. The flavors of this Green Pizza with Pesto, Feta & Artichokes work wonderfully with proteins, blending seamlessly with all those Mediterranean-inspired toppings.

Final Thoughts

If you’re looking to brighten up your pizza routine, make this Green Pizza with Pesto, Feta & Artichokes your next kitchen adventure. It’s as easy as it is impressive, and every bite delivers a burst of herby, cheesy, veggie-packed goodness. Don’t wait—dive in and share this irresistible pizza with people you love. Your taste buds will thank you!

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