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