Ingredients
Scale
- 1 pre-made pizza crust
- 1/2 cup pesto sauce
- 1 cup broccoli florets
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup crumbled feta cheese (or vegan feta)
- 1 cup spinach leaves
- 1/4 cup sliced olives (optional)
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat your oven to the temperature recommended for your pizza crust, usually around 425°F (220°C).
- Step 2: In a mixing bowl, toss the broccoli florets with olive oil and a pinch of salt. Spread them evenly on a baking sheet and roast in the oven for about 10 minutes until slightly tender.
- Step 3: While the broccoli is roasting, spread the pesto sauce evenly over the pizza crust, covering it completely.
- Step 4: Once the broccoli is done roasting, remove it from the oven and layer it on top of the pesto-covered pizza crust along with the artichoke hearts, spinach leaves, and crumbled feta cheese.
- Step 5: If using, sprinkle sliced olives over the top of the pizza for added flavor. Bake the pizza in the oven according to package instructions or for about 15-20 minutes until the crust is golden brown and crispy.
- Step 6: Remove from the oven, let cool for a few minutes, slice, and serve hot! Enjoy your delicious green pizza!
Notes
- For optimal freshness, store leftover green pizza in an airtight container in the refrigerator for up to 3 days.
- To reheat, place slices on a baking tray and warm them in the oven at 350°F (175°C) for about 10 minutes to maintain a crispy crust.
- Serve your green pizza with a side of mixed greens drizzled with lemon vinaigrette for a refreshing contrast to the rich toppings.
- For extra flavor, consider adding nutritional yeast alongside the feta for a cheesy, umami kick without dairy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of a pizza)
- Calories: 320
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 3g