Description
This vibrant Green Pizza with Pesto, Feta & Artichokes combines a crispy pre-made crust with a flavorful spread of pesto, mozzarella, and tangy feta, topped with marinated artichoke hearts, fresh spinach, olives, and red onions. Finished with peppery arugula and a drizzle of olive oil, it’s a deliciously fresh and easy vegetarian pizza perfect for a quick dinner or entertaining guests.
Ingredients
Scale
Pizza Base
- 1 pre-made pizza dough or crust
Sauce & Cheese
- 1/2 cup pesto sauce
- 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 using a pizza stone, place it in the oven to heat up. This ensures a crisp crust when baking.
- Prepare Dough: Roll out the pizza dough on a floured surface to your desired thickness. Transfer it carefully to a pizza peel or a baking sheet lined with parchment paper for easy handling.
- Spread Pesto: Evenly spread 1/2 cup of pesto sauce over the rolled-out dough, leaving a small border around the edges to form the crust.
- Add Mozzarella: Sprinkle 1 cup of shredded mozzarella cheese uniformly over the pesto layer to create a melty cheese base.
- Layer Toppings: Distribute evenly 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 over the cheese layer for a variety of textures and flavors.
- Bake Pizza: Transfer the pizza to the preheated oven, placing it directly onto the pizza stone or the baking sheet. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Finish & Garnish: Remove the pizza from the oven and let it cool slightly. Top with fresh arugula and drizzle with olive oil. Season with salt and pepper to your preference.
- Serve: Slice the pizza and serve immediately to enjoy its fresh, vibrant flavors at their best.
Notes
- Using a pizza stone helps achieve a crispier crust, but a baking sheet will work as well.
- Adjust the pesto amount if you prefer a lighter or stronger herb flavor.
- Feel free to substitute fresh mozzarella for shredded for a creamier texture.
- Marinated artichokes add tang and moisture; be sure to drain well to avoid a soggy crust.
- This pizza is best enjoyed fresh out of the oven but can be reheated for leftovers.
