I bet you never thought about using microgreens on a pizza, but it is just one of the many ways these versatile and healthy greens can be used to spice up your life. Beside working on the urban farm, I love to make pizza from scratch. It has become a family favorite and something that my grown daughters look forward to when they visit us.
Above is one of my recent pies with spicy mix microgreens added to a veggie pizza.
Want to try this at home? You can use this recipe to make your own pizza from scratch from the The Art of Pizza Making by Dominick DeAngelis.
Makes a chewy, think crust for one 14-inch diameter.
3/4 cup - warm water
4 tsp. - sugar
1 tsp. - olive oil
1/2 tsp. - salt
1 tsp. - active dry yeast
2 cups - high gluten flour (I recommend King Arthur Bread Flour)
Combine flour, salt and sugar and mix by hand or food processor. Add the yeast to warm water and mix. Slowly combine the yeast water with the flour mix. Knead the dough by hand until smooth (about 15 minutes).
If using a food processor, mix until it comes together in a ball. Turn out on a counter and knead until smooth. Coat the smooth ball with olive oil, cover with clear wrap and a towel. Let it rest for 1 hour.
You may use the dough now, but for best results punch it down and put it in the refrigerator to rest overnight before forming.
Form the dough after is has come to room temperature into a flat disk shape of about 12 inches round. Top with your favorite cheese, sauce and toppings and bake at the highest setting for your home oven. Bake until the cheese is melted and crust is golden brown.
Now top with your favorite herbs and microgreens.