Using micro-greens is a great way to get added nutrition and flavour on your pizza.
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Pizza Dough
2 Packets 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
Pesto
5 Cloves Garlic
1 Cup walnut halves (pine nuts or slivered almonds)
2 Tablespoons grated Romano cheese (or Parmigiano-Reggiano)
1 Teaspoon freshly ground black pepper
1/2 Teaspoon 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
2 Juiced lemons
Servings6
Prep Time
15 min
Cook Time
30 min
How To Make It
Make the dough first. Pour 1½ 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°F.
Roll out the pizza dough very thinly (¼") 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.
