Mediterranean Green Pizza with Pesto, Feta, Artichoke & Broccoli
A crisp pizza base topped with herby basil pesto, tender broccoli florets, marinated artichokes, and salty feta, finished with lemon zest and olive oil.
This pizza is vegetable-forward, flavorful, and balanced — fresh rather than heavy.
⏱ Time
Prep: 15 minutes
Bake: 12–15 minutes
Total: 30 minutes
🛒 Ingredients
Base
1 whole-wheat or sourdough pizza dough (store-bought or homemade)
Semolina or flour for dusting
Green Toppings
½ cup basil pesto (homemade or quality store-bought)
1 cup small broccoli florets
¾ cup artichoke hearts (in water or olive oil), sliced
½ cup crumbled feta cheese
Finish
1–2 tbsp extra virgin olive oil
Lemon zest (optional but amazing)
Fresh basil or parsley
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 240–250°C (as hot as possible)
Place baking tray or pizza stone inside to heat
2️⃣ Prep Broccoli
Blanch broccoli in salted boiling water 2 minutes, then drain well
(This keeps it tender and bright green)
3️⃣ Assemble Pizza
1. Roll out dough thin
2. Spread pesto evenly (don’t overload)
3. Scatter broccoli and artichokes
4. Sprinkle feta on top
4️⃣ Bake
Transfer to hot tray or stone
Bake 12–15 minutes until crust is crisp and golden
5️⃣ Finish
Drizzle with olive oil
Add lemon zest and fresh herbs
Slice and serve immediately
💡 Chef Tips (Mediterranean Touch)
Whole-wheat dough adds fiber and nutty flavor
Feta gives saltiness without heaviness
Lemon zest brightens the greens
For extra depth, add a few olives or toasted pine nuts
❓ frequently Asked Questions FAQs
No broccoli?
Use zucchini ribbons or asparagus tips
Vegan option?
Skip feta or use almond-based feta
Make it a full meal?
Serve with a simple tomato–cucumber salad
🥗 Nutritional Information
Calories: 260
Protein: 9 g
Carbs: 32 g
Fat: 10 g
Fiber: 4 g