Description:
This vibrant Green Pizza is a celebration of fresh, herbaceous flavors and contrasting textures. Featuring a fragrant pesto base, creamy feta, briny artichokes, and a medley of fresh greens, this pizza is a delightful departure from the ordinary. The combination of salty, tangy, and earthy notes makes it a crowd-pleaser, perfect for a casual weeknight dinner or a sophisticated appetizer for your next gathering. The addition of arugula post-bake adds a peppery bite and visual appeal, while a drizzle of olive oil ties all the flavors together beautifully.
Ingredients:
- 1 pre-made pizza dough or crust (approx. 12-14 inches)
- 1/2 cup high-quality pesto sauce (homemade or store-bought, ensure vegetarian if needed)
- 1 cup shredded mozzarella cheese (low-moisture, part-skim recommended for better melt)
- 1/2 cup crumbled feta cheese (look for Greek feta for the best flavor)
- 1 cup marinated artichoke hearts, drained and chopped (oil-packed preferred for flavor)
- 1/2 cup baby spinach leaves (fresh and thoroughly washed)
- 1/4 cup sliced green olives (pitted, Spanish Manzanilla olives are a good choice)
- 1/4 cup thinly sliced red onions (for a mild bite and beautiful color)
- Fresh arugula, for garnish (about 2 cups, washed and dried)
- Olive oil, for drizzling (extra virgin olive oil for best flavor)
- Salt and freshly ground black pepper, to taste
- Optional: Red pepper flakes, for a touch of heat
Preparation:
Before starting, ensure all your ingredients are prepped and ready to go. This will make the pizza assembly process smooth and efficient.
Step 1: Preheat your oven to 475°F (245°C). This high temperature is crucial for achieving a crispy crust and perfectly melted cheese. If you have a pizza stone, place it in the oven on the lower rack before you preheat. The stone needs to heat up along with the oven to provide optimal heat distribution and a crispy bottom crust.
Step 2: While the oven is preheating, prepare your pizza dough. If you’re using pre-made dough, let it sit at room temperature for about 20-30 minutes to relax the gluten. This will make it easier to roll out without snapping back. On a lightly floured surface, roll out the dough to your desired thickness, usually about 1/4 inch. Thinner crusts will bake faster and have a crispier texture, while thicker crusts will be chewier. Transfer the rolled-out dough to a pizza peel lightly dusted with cornmeal (if using a pizza stone) or to a baking sheet lined with parchment paper. The cornmeal on the pizza peel will help the pizza slide easily onto the hot stone.
Step 3: Now, it’s time to assemble the pizza. Begin by spreading the pesto sauce evenly over the pizza dough, leaving a small (approximately 1/2 inch) border around the edges. This border will become the crust and will puff up nicely during baking. Don’t overload the dough with pesto, as this can make the crust soggy. A thin, even layer is all you need for a flavorful base.
Step 4: Sprinkle the shredded mozzarella cheese evenly over the pesto sauce. Use a good quality mozzarella that melts well. Distribute the crumbled feta cheese, chopped artichoke hearts, baby spinach leaves, sliced green olives, and thinly sliced red onions over the mozzarella cheese. Try to distribute the toppings evenly to ensure every slice is flavorful and visually appealing. The spinach will wilt during baking, so don’t worry if it seems like a lot at first.
Step 5: Carefully transfer the pizza to the preheated oven. If you’re using a pizza stone, slide the pizza from the pizza peel onto the hot stone with a quick, smooth motion. If you’re using a baking sheet, simply place the baking sheet in the oven. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and lightly browned in spots. Keep a close eye on the pizza during the last few minutes of baking to prevent it from burning.
Step 6: Once the pizza is done, remove it from the oven and let it cool slightly on a wire rack for a few minutes. This will prevent the crust from becoming soggy. Top the pizza with fresh arugula and drizzle generously with extra virgin olive oil. Season with salt and freshly ground black pepper to taste. You can also add a sprinkle of red pepper flakes if you like a little heat.
Step 7: Slice the pizza into wedges and serve immediately. The aromas and flavors are best enjoyed while the pizza is still warm and the cheese is gooey.
Why You Will Love This Recipe:
This Green Pizza is more than just a pizza; it’s an experience. You’ll love it because:
- It’s packed with flavor: The combination of pesto, feta, artichokes, and olives creates a symphony of flavors that are both savory and refreshing. The fresh arugula adds a peppery kick, while the red onions provide a subtle sharpness.
- It’s visually stunning: The vibrant green hues of the pesto, spinach, and arugula, contrasted with the creamy white feta and mozzarella, make this pizza a feast for the eyes.
- It’s customizable: You can easily adapt this recipe to your own preferences by swapping out toppings or adding your favorite ingredients.
- It’s relatively quick and easy to make: Using pre-made pizza dough makes this a convenient option for busy weeknights.
- It’s a healthier alternative: Compared to traditional pizzas loaded with heavy sauces and processed meats, this Green Pizza is packed with fresh vegetables and herbs, making it a lighter and more nutritious choice.
- Great for Vegetarians
Serving Suggestions:
- Serve this pizza as a main course with a simple side salad. A light vinaigrette dressing complements the flavors of the pizza perfectly.
- Cut the pizza into smaller squares and serve as an appetizer at your next party.
- Pair it with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- For a heartier meal, serve alongside a warm bowl of soup, such as minestrone or tomato soup.
- Add a side of balsamic glaze for dipping!
Tips:
- For a crispier crust, preheat a pizza stone in your oven before baking.
- Don’t overload the pizza with toppings, as this can make the crust soggy.
- If you’re using fresh pesto, make sure it’s not too oily. Blot it with a paper towel before spreading it on the pizza.
- If you don’t have fresh arugula, you can substitute it with other leafy greens, such as spinach or kale. Add after baking.
- To prevent the crust from sticking to the pizza peel, dust the peel with cornmeal or semolina flour.
- If you don’t have a pizza peel, you can use a rimless baking sheet to transfer the pizza to the oven.
- For a more intense flavor, use marinated artichoke hearts packed in oil.
- Make your own pesto for an even more authentic taste!
Prep Time: 20 minutes Cook Time: 10-12 minutes Total Time: 30-32 minutes
Nutritional Information (per slice, based on 8 slices):
(Note: Nutritional information is an estimate and can vary depending on specific ingredients and portion sizes.)
- Calories: Approximately 300-350
- Protein: 12-15g
- Sodium: 400-500mg
Conclusion:
This Green Pizza with Pesto, Feta, and Artichokes is a delightful and flavorful alternative to traditional pizza recipes. Its vibrant colors, fresh ingredients, and balanced flavors make it a crowd-pleaser that’s perfect for any occasion. Whether you’re looking for a quick and easy weeknight dinner or a sophisticated appetizer for a party, this pizza is sure to impress. So gather your ingredients, fire up your oven, and get ready to enjoy a taste of Italy with a fresh, green twist! It is easily customizable to meet personal needs as well. This is a great, delicious and easy way to get your greens and feed friends and family.
Questions and Answers:
- Can I use a different type of cheese instead of feta?
- Absolutely! Feta’s tangy and salty flavor complements the pesto and artichokes beautifully, but you can definitely substitute it with other cheeses based on your preference. Goat cheese would be a great alternative, offering a similar tang but with a creamier texture. Ricotta cheese, especially the whole milk variety, would provide a mild, milky flavor and a soft, pillowy texture. You could also try using provolone for a slightly sharper, more savory flavor, or even a blend of mozzarella and Parmesan for a classic Italian taste. Experiment and see what you like best! Just keep in mind how it melts and the flavor it will provide.
- I don’t like artichokes. What else can I use?
- No problem! Artichokes have a distinctive flavor that might not appeal to everyone. There are plenty of other vegetables that would work wonderfully in this pizza. Roasted red peppers would add a sweet and smoky flavor, while sun-dried tomatoes would provide a concentrated, tangy burst. Grilled zucchini or eggplant would contribute a slightly bitter, earthy note. You could also try adding mushrooms, such as sliced cremini or shiitake, for a savory, umami-rich element. If you’re looking for something with a bit of a kick, consider adding some pickled jalapeños or banana peppers.
- Can I make my own pizza dough instead of using pre-made?
- Definitely! Making your own pizza dough from scratch is a rewarding experience and allows you to customize the flavor and texture to your liking. There are countless pizza dough recipes available online, ranging from simple no-knead versions to more elaborate, fermented doughs. If you’re new to making pizza dough, start with a simple recipe that uses readily available ingredients like flour, water, yeast, salt, and olive oil. Be sure to allow enough time for the dough to rise properly, as this is crucial for developing a light and airy crust. Kneading the dough well is also important for creating a smooth and elastic texture.
- Can this pizza be made ahead of time?
- While this pizza is best enjoyed fresh out of the oven, you can definitely do some prep work in advance to save time. You can roll out the pizza dough and spread the pesto sauce ahead of time, then store it in the refrigerator until you’re ready to add the toppings and bake. You can also chop the vegetables and crumble the feta cheese in advance and store them in separate containers in the refrigerator. However, I wouldn’t recommend assembling the entire pizza ahead of time, as the crust can become soggy and the toppings can lose their freshness.
- What if I don’t have a pizza stone?
- Not a problem at all! While a pizza stone is great for achieving a crispy bottom crust, you can still make a delicious pizza without one. Simply bake the pizza on a baking sheet lined with parchment paper. The parchment paper will prevent the pizza from sticking to the baking sheet and will also make it easier to transfer the pizza to a cutting board after baking. You can also use a cast iron skillet to bake the pizza, which will help to create a crispy crust. Preheat the cast iron skillet in the oven before adding the pizza, then bake as directed.
