Green Pizza Broccoli Pesto

The smell of broccoli hitting hot olive oil changed everything I thought about green vegetables on pizza. My sister dared me to make a pizza entirely green one rainy Sunday, and this gloriously vivid pie was the result. The broccoli pesto alone is worth making the whole thing for, tangy with lemon and surprisingly addictive. It has since become the most requested dinner whenever friends come over.

I once made three of these in a single evening for a backyard gathering where everyone ended up standing around the kitchen counter instead of sitting outside. The arugula piled on top at the last second makes it feel alive, like a salad and a pizza decided to become best friends. My friend David ate four slices and then asked if the pesto was available by the jar.

Ingredients

• 1 pound (450 g) fresh pizza dough: Store bought works beautifully but if you have a favorite homemade recipe, use that instead and let it come to room temperature before rolling.
• 1 1/2 cups (150 g) broccoli florets: Smaller florets blend more easily and cook faster during blanching.
• 1/2 cup (20 g) fresh basil leaves: Packed loosely, not jammed into the measuring cup, so the pesto stays bright and herbal rather than muddy.
• 1/4 cup (30 g) walnuts or pine nuts: Walnuts give a deeper earthy flavor while pine nuts are sweeter and more delicate, so choose based on your mood.
• 2 garlic cloves: Use fresh garlic and remove any green sprout from the center to avoid bitterness.
• 1/3 cup (30 g) grated Parmesan cheese: Grate it finely yourself for the best melt and texture in the pesto.
• 1/3 cup (80 ml) extra virgin olive oil: A fruity, good quality oil makes a noticeable difference here since the pesto is raw.
• Salt and black pepper to taste: Season gradually and taste as you go because the Parmesan already adds saltiness.
• Juice of 1/2 lemon: This brightens the whole pesto and wakes up the broccoli flavor beautifully.
• 1 1/2 cups (150 g) shredded mozzarella cheese: Low moisture mozzarella gives the best stretch without making the pizza soggy.
• 1/2 cup (60 g) crumbled feta or goat cheese: Either one adds a tangy, creamy contrast to the milder mozzarella.
• 1/2 cup (40 g) baby spinach leaves: These go under the cheese to protect them from direct heat so they wilt gently.
• 1/2 cup (40 g) arugula: Added after baking for a peppery crunch that makes every slice feel fresh.
• 1/4 small red onion thinly sliced: Thin is the key word here because raw or barely cooked onion should whisper, not shout.
• Fresh basil for garnish: Torn by hand, never cut with a knife, to keep the edges from blackening.

Instructions

Get the oven screaming hot:

Preheat your oven to 475 degrees F (245 degrees C) and if you have a pizza stone, put it in while the oven heats so it gets blisteringly hot.

Blanch the broccoli quickly:

Dump the florets into boiling water for just one minute, then immediately drain and run under cold water to stop the cooking and keep that incredible bright green color.

Whiz the pesto to life:

In a food processor, combine the blanched broccoli, basil, walnuts or pine nuts, garlic, Parmesan, olive oil, lemon juice, salt, and pepper, then process until smooth, scraping the sides once and tasting to adjust seasoning.

Shape your crust:

Roll the dough out on a well floured surface to whatever thickness you like, then transfer it carefully to a parchment lined baking sheet or a floured pizza peel.

Spread the green goodness:

Spread an even, generous layer of broccoli pesto across the dough, leaving a small border around the edges for a chewy crust.

Load up the toppings:

Scatter the mozzarella, crumbled feta or goat cheese, spinach leaves, and sliced red onion evenly over the pesto base.

Bake until golden and bubbly:

Slide the pizza into the oven and bake for 12 to 15 minutes until the crust is deeply golden and the cheese is bubbling with a few browned spots on top.

Finish with fresh greens:

Pull it from the oven, pile on the arugula and torn fresh basil, let it rest for just a minute, then slice and serve while still warm.

Save

The moment I pulled this pizza from the oven and saw that vivid green pesto bubbling around pools of melted mozzarella, I knew it was going into permanent rotation. It tastes like someone turned a sunny garden into dinner, and somehow it only takes half an hour from start to finish.

Making It Your Own

Throw on some sliced zucchini or a handful of peas along with the spinach for even more green power. A friend of mine adds crumbled crispy chickpeas on top for protein and crunch, which sounds odd but is genuinely wonderful.

Keeping Things Vegan

You can absolutely make this plant based by swapping in your favorite vegan mozzarella, skipping the feta, and replacing the Parmesan in the pesto with nutritional yeast. The broccoli pesto itself is so flavorful that you barely notice the cheese is gone.

What to Serve Alongside

A glass of chilled Sauvignon Blanc is practically made for this pizza, cutting through the richness and echoing the lemon in the pesto. A simple side salad is redundant here since the pizza is already loaded with greens.

• Leftover pesto keeps in the fridge for up to four days and freezes beautifully for up to a month.
• Reheat leftover slices in a skillet on medium heat to keep the crust crispy instead of using a microwave.
• Always let the pizza rest for a minute after baking so the cheese sets slightly and does not slide off when you slice.

Save

This green pizza has a way of making people forget they ever had opinions about vegetables on their dinner. Make it once, and you will find yourself reaching for broccoli at the store with an entirely new kind of excitement.

Recipe FAQs

→ Can I make the broccoli pesto ahead of time?

Yes, prepare the pesto up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors actually develop and intensify overnight, making it even more delicious when you're ready to assemble your pizza.

→ What can I use instead of walnuts or pine nuts?

You can substitute cashews, almonds, or even sunflower seeds for a nut-free version. Each alternative brings its own subtle flavor profile while maintaining the creamy texture essential for the pesto consistency.

→ How do I prevent the crust from getting soggy with all the vegetables?

Blanching the broccoli before making the pesto removes excess moisture. Additionally, avoid overloading with toppings and ensure your oven is fully preheated to 475°F. Using a pizza stone also helps create a perfectly crispy bottom crust.

→ Can I use store-bought pesto instead?

While traditional basil pesto works, the broccoli version adds unique nutrients and a milder flavor that complements the fresh greens. If substituting, consider mixing basil pesto with some steamed, pureed broccoli for similar texture and health benefits.

→ What other toppings work well with this combination?

Sliced zucchini, peas, or artichoke hearts enhance the green theme. For protein additions, try grilled chicken, white beans, or chickpeas. The versatile pesto base pairs beautifully with most vegetables and lighter proteins.

→ How should I store leftovers?

Refrigerate leftover slices in an airtight container for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. The arugula and fresh basil are best added after reheating to maintain their bright, fresh flavor.