A few weeks ago I posted about microgreen uses and shared a few recipes I was excited to try. If you follow my facebook page you saw my version of the pizza recipe I shared. So as promised here is my recipe.
First we started this process by making microgreen pesto. The initial inspiration for our pesto came from Sarah's Dolce Vita microgreen pesto. Here is our modified version.
Pesto - 1/4 cup almonds, 1/2 cup basil, 1 cup lemon basil microgreens, 1 cup broccoli microgreens (could use any microgreen of choice), juice of 1/2 lemon, 3-4 cloves of garlic, 1/3 cup of Parmesan cheese, and 1/2 cup of olive oil. In the blender or ninja bullet pulse your almonds to a fine powder like almond flour. Set aside, blend up everything else and 1/2 of the olive oil. Add your almond powder to the blended greens and remaining olive oil and blend. Now you have your pesto.
Do you have a ninja bullet or blender? If not I highly suggest a ninja bullet. It is so easy to blend up anything. Smoothies, pesto, nuts, or anything else you can imagine. I LOVE, LOVE, LOVE it!!!
**If you need a ninja bullet shopping through our link earns us a little commission to help keep our website going and our blog content fresh for you.**
**Want to make weekday dinners easier. Make your pesto ahead of time. Our pesto was made last week and has been used for many recipes throughout the week. One week later and it still tastes delish!!**
Now for the remaining mise en place (That’s fancy for getting everything ready 😜). First, sauté some onions and sliced garlic until lightly caramelized and sweet, set aside. Slice some cherry tomatoes in half. Now lets talk about the crust. I would love to make some home made pizza dough. However, between work, stuck trying to educate kids (thank you COVID-19 for causing school to be cancelled months early), house work, and all the other craziness home made pizza dough did not happen. Sometimes it just needs to be easy!!!. Our easy solution for pizza crust is naan. Have you ever had naan? Light and fluffy and perfect for individual pizzas.
For our pizza sauce we love to use Rao's Marinara sauce. It has no extra additives and we can pronounce all ingredients. We add onion powder, garlic powder, and Italian seasoning for added flavor.
Now that our mise en place is complete assembly is the easy part! Sauce your naan, add the sliced cherry tomatoes, sautéed onions and garlic, drizzle on the desired amount of pesto sauce, and finish with mozzarella cheese. Add it to the grill for 10-15 minutes (depending on how crunch and toasty you like it). After it’s cooked on the grill (or in the oven) comes the final touch...add some fresh microgreens and dig in!
Even better...if you have picky eaters, like our kids, you can still use the naan, home made pizza sauce, and cheese and make cheese pizza for them :)!!
Watch and see how easy this pesto is to make from scratch!!
Enjoy!!!
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