Pizza with Pesto, Mozzarella, and Microgreens

Steps to make

1. 1

   Combine dough ingredients

   5 min
   

   In a large bowl, using a wooden spoon, combine 3 cups of all-purpose flour, ½ teaspoon of active dry yeast, 1½ teaspoons of sea salt and 1¼ cups of water until a rough dough forms. If too rough, add another spoon of water.

2. 2

   Rise dough

   12h
   

   Cover the bowl with plastic wrap and set aside, at room temperature, for about 12-24 hours to rise or until more than doubled in volume.

4. 3

   Work dough

   5 min
   

   Turn the risen dough out onto a well-floured surface. The dough should be loose and stretchy, soft yet a little bit sticky. Sprinkle some flour over and divide into 2 pieces. Roll into 2 balls and then, working one-by-one, stretch the dough away and together from your hands, a few times, working the dough. Place on a baking sheet. Repeat with the second ball. Flour your fingers, and then shape the dough into roughly round pizzas.

5. 4

   Prepare pizza

   5 min
   

   Add micro-arugula & lemon pesto, or any other fresh pesto, some fresh mozzarella, a few slices of fresh cherry tomatoes, prosciutto, and fresh pepper, if you wish.

6. 5

   Bake

   15 min
   

   Bake the pizza in a preheated oven on the highest temperature, about 500 °F for 10-15 minutes until the toppings look roasted cooked and the crust is golden.

7. 6

   Serve

   

   Top with arugula microgreens, serve hot and enjoy.