This delicious vegetarian pizza features a spelt flour crust and roasted broccoli, artichokes, olives, and feta cheese. It’s to die for!

Hello my friends and happy Friday! I hope you have had a great week. What are your plans for the weekend? I hope they might include making this roasted broccoli and artichoke pizza. It’s one of my favourite pizza creations yet.

It has a spelt flour crust (which is incredibly easy to make), and the toppings are a delicious combination of roasted broccoli, red onion, and garlic; artichokes; olives; and mozzarella or feta. And, of course, this pizza can easily be made vegan by swapping out the cheese for vegan cheese!

INGREDIENTS YOU’LL NEED:

FOR THE CRUST: Water, yeast, maple syrup, spelt flour (both whole spelt and light spelt), sea salt, and extra virgin olive oil.
FOR THE ROASTED BROCCOLI : Broccoli, red onion, garlic, oregano, basil, extra virgin olive oil, sea salt, and freshly ground black pepper.
THE REST OF THE TOPPINGS: Pizza sauce, artichokes in brine, Kalamata olives, and feta cheese.

STEP BY STEP INSTRUCTIONS

Make the pizza dough: Add the maple syrup and warm water to a small bowl. Sprinkle in the yeast and let it dissolve. It will fall to the bottom, and then it will activate and rise to the top, creating a foamy layer on top of the water. This process takes 5-10 minutes. If this doesn’t happen, your water wasn’t at the right temperature or your yeast isn’t fresh. Try again or buy fresh yeast.
In a large bowl, stir together the flour and salt. Add the activated yeast mixture and the olive oil. Stir to combine, then turn out onto a lightly floured surface and knead for two minutes, until you have a nice, smooth, elastic dough that isn’t too sticky nor too dry. Transfer the dough into a lightly greased clean bowl, cover with a towel, and set aside to rise for one hour.
Roast the broccoli: Add the broccoli florets, onion, and garlic to a medium bowl. Drizzle with the olive oil and sprinkle with oregano, basil, salt, and pepper. Toss to coat and transfer onto a baking sheet. Roast at 400 degrees Fahrenheit for 20-25 minutes. Set aside until ready to use.
Prepare the other toppings: Slice the olives and artichokes. Crumble the feta.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Knead it a few times and divide into three equal balls.
Preheat the oven to 500 degrees Fahrenheit if using a pizza stone, stone baking sheet, or cast iron pizza pan, or 450 degrees Fahrenheit if using a metal baking sheet. If using stoneware or cast iron pans, place them in the oven to preheat while the oven is heating up.
Assemble the pizzas: Make sure your work surface is generously floured to prevent dough from sticking. Take one of the three pizza dough balls and, using a rolling pin, roll out into a circle measuring 12-14 inches in diameter, depending on how thin you like your crust. (Note: If using a rectangular baking sheet, roll it into more of an oval shape.)
If you have preheated your pans, remove them from the oven now. Carefully transfer the rolled out dough to one of the pans. Spread with desired amount of pizza sauce and top with one third of the roasted broccoli, one third of the olives, one third of the artichokes, and one third of the feta. Place in the oven and bake for 7-8 minutes. Broil for one minute at the end to brown the cheese, if desired.
Repeat step number 8 with the remaining two balls of pizza dough. Slice and serve. I love adding hot sauce or chili flakes to mine! I also recommend serving this avocado kale Caesar salad on the side- it really is the perfect pairing.

NOTES

You can also make 6-7 personal-sized pizzas instead of 3 larger pizzas!
If you don’t have light spelt flour, you can replace it with an equivalent amount of all purpose flour. You’re also welcome to use all whole spelt, but I prefer it with a combination of whole and light spelt or all purpose flours.
I’ve provided such a range in cheese amounts because you can really use as much or as little as you like- I’m leaving it up to you. I usually use a total of 1 cup of cheese per pizza, though.

I hope that you love this roasted broccoli and artichoke pizza. If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you have any further questions or require clarification on any of the steps, don’t hesitate to ask by leaving a comment. I’m here to help!

And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made!

Enjoy!