After a very wet March and April it is a beautiful May here in Southern Oregon! Things are springing to life and my appetite is turning towards lighter and fresher things.
I’ve made this pizza before and the first time the ratio of dough to toppings was too heavy on the toppings. So the second time around I was more judicious. This left me with extra veggies which I turned into a frittata! I know someone (maybe pixxer?) mentioned being timid in making frittata so I hope to provide a simple and reassuring recipe to allay those worries. Frittata is the perfect alternative to soup when you are doing a “clean out the fridge” kind of meal. It’s also a great brunch/potluck/picnic dish because it can be served at room temperature.
Let’s start with that pizza! It’s a flavor bomb with pesto, artichokes, broccoli, and cheese. You can simplify things by using some good store-bought pesto too!
Green Pizza with Pesto, Feta, Artichokes, and Broccoli
from Hello Little Home
- 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 extra virgin
- salt
- pepper
- 2 heads broccoli (not bunches)
- 1 lb pizza dough
- nonstick spray or olive oil
- 1 (14 oz.) can quartered artichoke hearts drained
- 8 oz shredded mozzarella (about 2 cups)
- 1 cup crumbled feta — I did not have feta but I had this light tangy cheese from Rogue Creamery called Touvelle. It’s similar to a white cheddar in texture but milder in flavor. So I used about a cup of shredded Touvelle here.
- Preheat oven to 425 degrees. If pizza dough has been refrigerated, remove from the fridge so it can warm up a bit.
- Add walnuts to a small skillet over medium heat; cook until lightly toasted, stirring often. Let cool.
- Combine walnuts, garlic, basil, and spinach in 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 then drizzle with a tablespoon of olive oil and season to taste with salt and pepper.
- Meanwhile, lightly coat a baking sheet with olive oil or cooking spray. (I usually put a little oil on the pan, 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 press 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.
- Sprinkle 3/4 of the mozzarella cheese over the pesto.
- Evenly distribute broccoli and artichokes over cheese. This is where I caution you to be judicious and not overload the pizza. I ended up with about a cup of broccoli and a good handful of artichoke quarters leftover.
- Top with remaining mozzarella and then sprinkle with feta.
- Bake pizza for 25 to 35 minutes, or until crust is browned and cheese is lightly golden.
- Let cool slightly, then cut and serve immediately. Enjoy!
