Green Pizza With Pesto, Feta, Artichoke, and Broccoli

Treat yourself to this scrumptious Green Pizza with Pesto, Feta, Artichokes, and Broccoli … it's one of my untouched most loved formulas, and it's certain to end up your fave, as well!

Prior to moving to New York, my better half and I lived in San Francisco. Our initial couple of weeks there were somewhat awkward, no doubt.

Our furnishings was being dispatched from Chicago, and we invested a ton of energy sitting on our inflatable cushion. Allows simply state that I was exceptionally energized when our furnishings at long last arrived. It was February, and after the majority of our moving costs, I wasn't anticipating anything exceptional for Valentine's Day.

Our arrangements were to arrange pizza and drink some wine. When I opened the pizza box, I was astonished by a heart-molded pie (figure out how to make your own heart-formed pizza here).

It was so sweet and made our night significantly increasingly exceptional!

Ingredients :

For Basil-Spinach Pesto :

• 1/4 cup chopped walnuts
• 2 cloves garlic
• 1 cup basil leaves lightly packed
• 1 cup spinach leaves lightly packed
• 1/2 cup shredded Parmesan cheese
• 1/2 cup olive oil extra virgin
• salt
• pepper

For Pizza and Toppings :

• 2 heads broccoli (not bunches)
• 1 lb pizza dough
• nonstick spray or olive oil
• 1 (14 oz.) can quartered artichoke hearts drained
• 8 oz shredded mozzarella (about 2 cups)
• 1 cup crumbled feta

Instructions :

1. Preheat oven to 425 degrees. If pizza dough has been refrigerated, remove from the fridge so it can warm up a bit.

Prepare pesto :

1. Add walnuts to a small skillet over medium heat; cook until lightly toasted, stirring often. Let cool.
2. Combine walnuts, garlic, basil, and spinach in a food processor; process until minced.
3. Add Parmesan, olive oil, and salt and pepper to taste. Process until completely smooth. Set aside.

Prepare pizza :

1. Cut broccoli into small florets and place in a microwaveable dish with a lid.
2. Drizzle with a couple tablespoons water, cover, and microwave until just tender (about 3-4 minutes).
3. Drain water from broccoli and set aside to cool.
4. Meanwhile, lightly coat a baking sheet with olive oil or cooking spray. (I usually put a little oil on the pan, then spread it with a paper towel. That way the oil is distributed evenly, and the paper towel soaks up any excess oil.)
5. Place pizza dough on pan and press to the edges of the pan. (If the dough draws back from the edges, let it rest for a few minutes and then press again. Repeat until dough is relaxed and covers the entire pan.)
6. Top dough with a thin layer of pesto. (You will have pesto left over; I only used about half.)
7. Sprinkle 3/4 of the mozzarella cheese over the pesto.
8. Evenly distribute broccoli and artichokes over cheese.
9. Top with remaining mozzarella and then sprinkle with feta.

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