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Preheat oven to 425 degrees. If pizza dough has been refrigerated, remove from the fridge so it can 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.
Meanwhile, lightly coat a baking sheet with olive oil or cooking spray. Place pizza dough on pan and press to the edges of the pan. Top dough with a thin layer of pesto. 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!