• Preheat oven to 425°F (220°C). Lightly coat a baking sheet or pizza pan with nonstick spray or oil. If pizza dough has been refrigerated, set it on counter warm up a bit.

Prepare Pesto:

• 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.

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.
• Place pizza dough on pan and press to the edges of the pan.
• Top dough with ½ the pesto. (Reserve rest for another use.)
• Sprinkle ¾ of the mozzarella cheese over the pesto.
• Evenly distribute broccoli and artichokes over cheese.
• 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!