Description
This vibrant Green Pizza features a flavorful pesto sauce base topped with a delightful mix of shredded mozzarella, crumbled feta, marinated artichokes, spinach, green olives, and red onions. Baked to perfection with a crispy golden crust, it’s finished with fresh arugula and a drizzle of olive oil for a fresh, savory bite. Perfect for a quick weeknight meal or casual gathering, this pizza blends Mediterranean-inspired ingredients for a unique and delicious twist.
Ingredients
Scale
Pizza Base
- 1 pre-made pizza dough or crust
Toppings
- 1/2 cup pesto sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 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
- Fresh arugula, for garnish
Finishing
- 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 inside the oven to heat up so the pizza cooks evenly with a crisp crust.
- Prepare dough: On a floured surface, roll out the pizza dough to your preferred thickness. Transfer the rolled dough to a pizza peel or a baking sheet lined with parchment paper to make transferring easier.
- Apply pesto sauce: Evenly spread 1/2 cup of pesto sauce over the surface of the dough, leaving a small border around the edges for the crust.
- Add mozzarella cheese: Sprinkle 1 cup of shredded mozzarella cheese evenly over the pesto layer to provide a creamy, melty base.
- Add remaining toppings: Distribute 1/2 cup crumbled feta cheese, 1 cup of chopped marinated artichoke hearts, 1/2 cup baby spinach leaves, 1/4 cup sliced green olives, and 1/4 cup thinly sliced red onions evenly across the pizza.
- Bake the pizza: Carefully transfer the prepared pizza onto the hot pizza stone or baking sheet in the oven. Bake for 10-12 minutes until the crust turns golden and the cheese is melted and bubbly.
- Finish with arugula and seasoning: Remove the pizza from the oven and allow it to cool slightly. Top with a handful of fresh arugula, drizzle with olive oil, and season with salt and pepper to taste.
- Slice and serve: Cut the pizza into 8 slices and serve immediately while warm and fresh.
Notes
- Using a pizza stone helps achieve a crispier crust but a baking sheet works fine as well.
- Feel free to add other green veggies or substitute toppings as desired.
- Marinated artichokes add a nice tangy depth; rinse if too salty.
- For extra flavor, sprinkle red pepper flakes or drizzle balsamic glaze before serving.
- Letting the pizza rest a few minutes after baking improves sliceability and flavor melding.
