Vegetarian Micro-greens Pesto Pizza

Using micro-greens is a great way to get added nutrition and flavor on your pizza

Servings
6

Ingredients

For the Pizza Dough

2 packets (1/4 ounce each) active dry yeast

2 tablespoons sugar

1/4 cup olive oil, plus more for bowl and brushing

2 teaspoons coarse salt

4 cups all-purpose flour (spooned and leveled), plus more for work surface

 

 For the pesto

3 to 5 cloves of garlic

1 cup of walnut halves (pine nuts or slivered almonds)

2 tablespoons grated Romano cheese (or Parmigiano-Reggiano)

1 teaspoon freshly ground black pepper

1/2 teaspoons fine sea salt (I like using Pink Himalayan Sea Salt)

2 cups packed of chopped fresh basil leaves

2 cups packed of Micro-Greens of choice

1/2 cup extra-virgin olive oil, plus more for storage

Juice of 2 lemons

 

For the toppings:

1 finely sliced tomato

2 cups of shredded cheese of your liking (or more)

 

Instructions

Make the dough first:

Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.

Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms.

Transfer dough to an oiled bowl and brush top with oil.

Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour.

Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

While the dough is rising make the pesto:

Put garlic in the bowl of a food processor and pulse until coarsely chopped. Toss in the nuts, cheese, and salt & pepper. Chop until the nuts are finely crushed, about 1 minute. Add the basil, Micro-greens, oil, lemon juice, and pulse for 1 minute more until smooth.

 

Then assemble the pizza and cook:

Preheat your oven to  400 degrees.

Roll out the pizza dough very thinly (1/4 in) as it will rise and be much thicker once cooked. Place on a pizza stone or baking sheet.

Spread the pesto onto the pizza crust.

Add the thinly sliced tomatoes and top with cheese.

Bake in the oven for 25 – 30 minutes or until the crust has browned and the crust is cooked through. Broil for 3-4 minutes to brown the cheese.

Serve and enjoy.