Serves 4 – 6
Ingredients:
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
salt and pepper, to taste
Pizza and Toppings:
2 heads broccoli (not bunches)
1 lb. pizza dough
1 14-oz. can quartered artichoke hearts, drained
8 oz. shredded mozzarella
1 cup crumbled feta
Preheat oven to 425 degrees. If pizza dough has been refrigerated, remove from the fridge so it can warm up a bit.
Prepare pesto first. Add walnuts to a small skillet over medium heat. Cook until lightly toasted, stirring often. Remove from heat and allow to cool.
Place cooled walnuts, garlic, basil, and spinach in the bowl of a food processor. Process until minced. Add Parmesan, olive oil, and salt and pepper to taste. Process until completely smooth. Set aside.
Cut broccoli into small florets and place in a microwaveable dish with a lid. Drizzle with a couple tablespoons water, cover, and microwave until just tender (about 3-4 minutes). Drain water from broccoli and set aside to cool.
Meanwhile, lightly coat a baking sheet with olive oil or cooking spray. I usually place a little oil on the pan and then spread it with a paper towel. That way the oil is distributed evenly, and the paper towel soaks up any excess oil.
Place pizza dough on pan and use your fingers to gently press it 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.
Top dough with a thin layer of pesto. (You will have pesto left over; I only used about half.) Sprinkle 3/4 of the mozzarella cheese over the pesto. Evenly distribute broccoli and artichokes over cheese. Top with remaining mozzarella and then sprinkle with feta.
Place pizza in oven and cook for 25 – 35 minutes, or until crust is browned and cheese is lightly golden. Let cool slightly and then cut into 12 pieces. Enjoy!