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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.
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.
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!