Vegetarian Micro-greens Pesto Pizza
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)
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.