1️⃣ Preheat oven to 425°F (220°C). If pizza dough has been refrigerated, remove it from the fridge to warm up a bit. 🔥

2️⃣ Prepare pesto:

Add walnuts to a small skillet over medium heat and 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. 🧀🫒
3️⃣ Prepare pizza:

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 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.) 🍞👐
4️⃣ Assemble pizza:

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. 🧀🧀
5️⃣ Bake the pizza:

Bake pizza for 25 to 35 minutes, or until crust is browned and cheese is lightly golden. ⏳🔥
6️⃣ Serve:

Let cool slightly, then cut and serve immediately. Enjoy! 😋🍕