Green Pizza with Pesto Genovese

Green Pizza with broccoli, artichokes, cheese and Pesto alla Genovese. Classic sauce/ spread that goes with pasta and this is the favorite sauce for a lot. Fresh basil leaves slightly blanched to remain green, pure olive oil, parmesan and pine nuts is the secret combination of the sauce, Italian Kitchen trademark. Here we put it as the base to this very tasty pizza.
Yours!

work: 20′

time: 50′

very easy:

Ingredients (12 pieces) 1 fresh filo puff pastry or pizza 400 g (14.1 oz) broccoli 100 g (3.5 oz) pesto Genovese 1 can (380 g - 13.4 oz) artichokes (7-8 hearts), drained 200 g (7.1 oz) shredded mozzarella 80 g (2.8 oz) feta cheese 60 g (2.1 oz) blue cheese (optional)	Drain the artichokes from the jar and leave it with the cut side down to drain well. Cut broccoli into small florets, wash in boiling water for a few minutes to soften slightly. Allow to cool.	Roll out and spread the pastry in the oven pan. Add the pesto to the entire surface of a thin layer with the back of a spoon. Leave uncovered a 2cm (0.8 in)) margin around the sheet.
On top sprinkle with half of the mozzarella.	Place the broccoli and artichoke hearts cut in two or four depending, with the cut side up.	Sprinkle with the remaining mozzarella cheese, the crumbled feta and blue cheese. Bake pizza in preheated oven on the lower shelf, in 200℃ (392℉, Gas:5.7) for 30'-35' until you have a golden brown sheet and the cheese take color.

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Zambia Sifaki