MICROGREEN PIZZA

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Switch up your typical pizza night routine and go green! This pizza not only packs a punch of flavor but also is full of nutrients!

Units Scale

1 pizza dough, homemade or store bought

1/2 cup fresh pesto

1/2 cup fresh mozzarella, grated

4 oz mushrooms—portabella, cremini, oyster, sliced

2 oz 80 Acres Farms MICRO-TOPIA microgreens

Freshly shaved parmesan to garnish

2 cups 80 Acres Farms ALL ABOUT THAT BASIL

1/3 cup Parmesan cheese, grated

1/3 cup raw pine nuts

1 Tbsp lemon juice

2 garlic cloves, peeled

1/2 tsp sea salt

1/3 cup extra virgin olive oil

Salt and pepper to taste

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For the pesto, blend all ingredients in a food processor until finely minced. Store in a sealed jar in the refrigerator or freeze within three days.
Make pizza dough according to directions.
Preheat oven to 450°F with baking sheet in the oven.
Roll out pizza dough on top of a sheet of parchment paper.
First, layer pesto, then fresh mozzarella and mushrooms on top of the pizza dough.
Slide the parchment paper and pizza onto the hot baking sheet in the oven. Bake for 10-12 minutes or until golden brown.
Allow to cool slightly before topping with MICRO-TOPIA and shaved parmesan. Enjoy!

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